Apple Cranberry & Cheddar Muffins
This hearty little breakfast muffin recipe makes delicious muffins that are lactose-free and quick bake if you are short on time.
Servings: 12 servings
Equipment
- 12 cup muffin pan
Ingredients
- 2 cups all purpose flour I am using King Arthur
- ⅓ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 4 ounces sharp cheddar cheese grated, I am using Cabot
- ¾ cup cranberry juice I am using Ocean Spray
- ⅓ cup vegetable oil
- 1 large egg
- 1 apple finely diced
- ½ cup dried cranberries I am using Ocean Spray Craisins
Instructions
- Preheat oven to 400°F. Coat insides of 12-hole muffin pan with cooking spray or line with muffin cups.
- Whisk together flour, sugar, baking powder and salt in a mixing bowl. Stir in grated cheddar.
- Whisk together cranberry juice, vegetable oil and egg, in another bowl. Add juice mixture to dry ingredients along with apples and cranberries; stir just until dry ingredients are incorporated, but batter is still lumpy.
- Fill muffin cups about two-thirds full. Bake for 15 to 20 minutes or until nicely browned on top and skewer inserted in center comes out clean. Let stand for about 1 minute before removing from pan.
- If desired, during the last 5 minutes of bake time, scatter a few pieces of shredded cheddar atop muffins and return to oven to complete the bake.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg