Monday, January 16, 2012

Cranberry Apple Muffins

These Cranberry Apple Muffins made with organic spelt flour are almost to die for.  I used my versatile apple muffin recipe that I keep tweaking and changing to fit the season.

It's super easy, requires 2 bowls, and a muffin tin. Or two, in my case.  I'm in a jumbo muffin making phase, currently.  So I made 12 jumbo muffins at a time.

This recipe calls for 1/2 cup of cranberries.  I chopped them in my mini processor before throwing them into the batter.

It adds that wee bit of tartness to the muffins which is a nice contrast to the sweet crunchy topping.

The pictures kind of speak for themselves.

They are shouting "Happiness!"

Cranberry Apple Muffins
2 cups organic spelt flour
3 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon organic cinnamon
1/2 cup sweetener
3/4 cup organic apple juice
1/3 cup grapeseed oil
1 egg
1/2 teaspoon organic vanilla extract
1 cup apples, peeled and diced
1/2 cup chopped cranberries

1. Heat oven to 400 degrees (F)
2. Spray muffin tins with cooking spray
3. Combine wet and dry ingredients in separate bowls.
4. Mix wet and dry ingredients together till just combined.
5. Add apples and cranberries.
6. Fill muffin tins evenly and top with crumb topping.

Crumb topping:
Mix 2 Tablespoons butter, 1 Tablespoon brown or turbinado sugar, and 1/4 cup flour. Squish with your fingers till crumbly and top muffins before baking.

Bake for 20-25 minutes till done.

Bon Appetit!
The Lunch Lady

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