Cathy McDonald of Darlington, Wis., won our February 2008 quarterly recipe contest with this entry in our “Berry Best Cranberry Muffin” contest. It features both cranberries and apples, which are Wisconsin’s No. 1 and No. 2 fruit crops.
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped apples
- 1 cups fresh or frozen cranberries, sliced in half
- 1/2 cup chopped walnuts
- 1 egg, lightly beaten
- 3/4 cup milk
- 3 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1-1/2 teaspoons cinnamon
Preheat over to 400 degrees F. Spray muffin pan with nonstick cooking spray or line pan with cupcake liners.
In a medium mixing bowl, mix the flour, sugar, baking powder and salt. Then stir in the apples, cranberries and walnuts.
In a small mixing bowl, lightly beat the egg and then stir in the milk and melted butter. Add the egg mixture to the dry ingredients, mixing until just moistened. Spoon batter into muffin tins.
Combine the topping ingredients and sprinkle on top of the batter.
Bake for 18 minutes or until done. Makes 1 dozen standard-size muffins.