Apple Cranberry Muffins Ontario apples or pears combined with tart Ontario cranberries is a classic muffin paring; ideal for a not-too-sweet breakfast or afterschool snack. Preparation Time: 20 minutesBaking Time: 24 minutesMakes 12 Crumble:1/4 cup (50 mL) each brown sugar and all-purpose flour1/4 cup (50 mL) finely chopped nuts or large flake rolled oats1/4 tsp (1 mL) ground cinnamon3 tbsp (45 mL) melted butter Batter:2 cups (500 mL) all-purpose flour2 tsp (10 mL) baking powder1/2 tsp (2 mL) each baking soda and salt1-1/2 tsp (7 mL) ground cinnamon1/2 tsp (2 mL) ground ginger1/4 tsp (1 mL) ground nutmeg1 cup (250 mL) Ontario Buttermilk1/2 cup (125 mL) vegetable oil2/3 cup (150 mL) lightly packed brown sugar2 Ontario Eggs1 cup (250 mL) diced Ontario Apple or Pear or combination of both3/4 cup (175 mL) Ontario Cranberries, fresh or frozen12 very thin slices unpeeled Ontario Apple or Pear Crumble: In small bowl, stir together sugar, flour, nuts and cinnamon. Stir in butter until combined; set aside. Batter: In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In medium bowl, whisk together buttermilk, oil, sugar and eggs. Gradually stir liquid mixture into flour mixture just until combined. Stir in apple and cranberries until evenly distributed. Spoon batter evenly into greased 12-cup muffin pan. Using fingers, pinch crumble mixture together to form large crumbs, sprinkle over batter. Press in thin slice of apple. Bake in 375°F (190°C) oven 22 to 24 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 5 minutes. Remove muffins to rack to cool. Muffins will stay fresh in an airtight container for a couple of days. Nutritional Information:1 MuffinPROTEIN: 5 gramsFAT: 15 gramsCARBOHYDRATE: 37 gramsCALORIES: 298FIBRE: 2 gramsSODIUM: 198 mg – Printed with permission from Foodland Ontario
Apple Cranberry Muffins
