Bake 375 fir 20-25 minutes ---- makes 6 large muffins or 12 regular muffins.
1 1/2 cup AP flour
1 tsp baking powder
1 tsp baking soda
1 TBL corn starch
1/2 tsp salt
1/2 tsp nutmeg
1 tsp vanilla
1/3 cup oil (could use butter, melted)
3/4 cup sugar
1 1/2 cup cooked apples (see below)
1/2 cup dried cranberries
1/3 cup ginger ale soda (reg or diet)
1/4 cup chopped walnuts (or pecans)
For the apples, peal and core them, slice and place in a skillet with some butter, about 2 TBL, add 1/3 cup of brown sugar, 1 1/2 TBL cinnamon , 1 1/2 TBL AP flour. After the apples have started to soften add 1/3 cup of ginger ale soda, let cook until you get a thick sauce coating the apples. Set aside to cool. Soak your cranberries in warm water so they will be nice and plump and juice. Drain before you put into batter.
Mix dry ingredients and set aside. In a large bowl whisk the egg, sugar, vanilla. Add the apple mixture and cranberries to incorporate. Add the dry ingredients and mix until incorporated. Do not over mix, add nuts and mid. Let set in bowl for about 10 minutes. Fill lined muffin tins and fill 3/4 full bake and test with toothpick. They should be golden brown and toothpick comes out clean.
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