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Cranberry Apple Walnut Muffins

Taste-Test Kitchen Baker Donna Stebbins developed this recipe which features not only cranberries, but apples from our local orchard.

  • 1 cup all-purpose flour
  • 1/2 cup oatmeal (uncooked)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup unpeeled tart apples, diced
  • 3/4 cup fresh or frozen cranberries, chopped
  • 1/2 cup walnuts, chopped

Preheat oven to 350 degrees F. Grease bottoms of 12 medium muffin cups. In a large mixing bowl, mix flour, oatmeal, baking soda, cinnamon and salt. In a medium bowl, whisk eggs and sugar together until smooth. Add oil and vanilla to egg mixture and whisk until mixed. Stir apples, cranberries and walnuts into egg mixture, and pour over dry ingredients. Fold in just until dry ingredients are moistened. Scoop batter into muffins cups. Bake for 20 to 25 mintues, or until browned and firm to the touch. Remove from pan and cool on a wire rack. Makes 12 muffins.

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