Apple/Cranberry Muffins

Seems I'm on a muffin kick these days.  I had some apples I needed to do something with and this is the end result.   I have decided to make the banana muffin recipe I use as my base recipe and just change ingredients.  They are so moist and yummy why change a good thing.

Bake 375 fir 20-25 minutes ---- makes 6 large muffins or 12 regular muffins. Ingredients: 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) 1 egg 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. Direction: 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. Sure hope you try this one, they are great and would be wonderful for breakfast or at brunch.  Great snack for the kids too. Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do all the Things you love. Donna

Carrot Cupcakes with cream cheese frosting

I made these last week,  Very moist, light and down right yummy. 
They go together quickly too.  Recipe adapted from Joy of Baking.

Printable Recipe
Ingredients:

2 cups (260 grams) all-purpose flour  

1 1/2 teaspoons  baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 cup (200 grams) granulated white sugar

1 cup (240 ml) safflower, corn, or canola oil

2 cups (210 grams) finely grated raw carrots

1 cup crushed pineapple

1/2 cup (55 grams) walnuts or pecans coarsely chopped

1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.
In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. 
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, chopped nuts, and raisins. Evenly divide the batter between the 24 muffin cups and bake about 20 minutes or until a toothpick  inserted in the center of a cupcake comes out clean.  
Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 24 cupcakes.

 

Thanks for stopping by.  Have a wonderful day, stay warm if you're in cold weather country (like me) and Remember to Find the Time to Do ALL the things You LOVE.

Donna