Monday, November 14, 2011
I haven't been posting much lately because my camera was stolen from my car last week. It is not so much the camera that I am sad about losing but rather the memory card with all my halloween photos and a whole bunch of baking photos. As my boyfriend said, "If you are going to steal a camera, at least leave the memory card!" So true... *sigh*... all those lost memories.
At least I had this photo downloaded to my computer before the camera got stolen. This is a great, easy recipe that features the delicious flavors of fall. Recipe is a "back of the box" recipe from Robinhood Flour. It has 2 of my favorite fall ingredients: apples and cranberries. Both bring just the right amount of tartness to these light and delightful muffins. I made them without the crumble topping and they were great. I can only imagine how much better the muffin tops would have been WITH the topping.
Apple Cranberry Muffins
makes 12 | adapted from Robinhood Flour
1/4 cup brown sugar, packed
1/4 cup almonds, chopped
3 tbsp rolled oats
1/2 tsp cinnamon
1 tbsp butter, melted
2 1/4 cups all purpose flour
1 1/2 cups brown sugar, packed
1 tsp baking soda
1 cup plain yogurt or sour cream
1/2 cup vegetable oil
2 cups peeled apples, diced
1/4 cup cranberries - fresh or dried
1. Combine all topping ingredients. Mix well. (Optional. I omitted the topping to save some fat and calories. They were great even without the topping!)
2. Preheat oven to 375 degrees F. Line or grease muffin tins.
3. Combine flour, brown sugar and baking soda in large bowl. Combine egg, yogurt and oil in small bowl. Add to dry ingredients stirring just until moistened. Stir in apples and cranberries. Fill muffin cups with batter. Sprinkle with topping.
4. Bake for approx 25 minutes, or until tops are firm to touch.