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Friday, February 28, 2014

Apple Cranberry Muffins

I made these the night I made the Bourbon Molasses Braised Beef.  Boy was that good.
The weather here in Kansas has been brutal the past couple of weeks.  Between the wind and frigid temps it's hard to stay warm.  The braised beef was a perfect meal for the weather that day.  These muffins were a perfect accompaniment and topped of the meal perfectly.  These also would be great in the morning with your first cup of coffee. 

1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1 1/2 cup fresh cranberries, cooked down
1/4 c up sugar for cranberries
pinch of salt
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.     

Thanks for stopping by, have a wonderful weekend and Always Remember to Find the Time to Do all the Things YOU L♥ve

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