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Prep Time:
20 minutes

Cook Time:
15 minutes

Servings:
2 dozen muffins

Prep Time:
20 minutes

Cook Time:
15 minutes

Servings:
2 dozen muffins

Cranberry Apple Muffins

INGREDIENTS

Cranberry Apple Muffins

  • 1/4 C. (50 mL) Crisco® Golden All-Vegetable Shortening
  • 1/2 C. (125 mL) firmly packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 3/4 C. (425 mL) all-purpose flour
  • 2 tsp. (10 mL) baking powder
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) salt
  • 1/2 C. (125 mL) milk
  • 1 C. (250 mL) peeled and finely chopped fresh apple
  • 1 C. (250 mL) fresh cranberries, rinsed
  • 1/2 C. (125 mL) coarse sugar, for garnish
  • 1/2 C. (125 mL) finely chopped nuts, for garnish

DIRECTIONS

  1. Heat oven to 425ºF (220ºC).
  2. Spray two 12-muffin pans with no-stick cooking spray; set aside.
  3. Combine shortening, brown sugar and eggs; beat at medium speed until light and fluffy.
  4. Combine flour, baking powder, Ground Saigon Cinnamon and salt, using a wire whisk. Add to all-vegetable shortening mixture. Add milk, apple and cranberries; stir just until blended.
  5. Spoon batter into muffin tins to 3/4 full. Sprinkle with coarse sugar or finely chopped nuts.
  6. Bake for 15 minutes or until toothpick inserted in centre comes out clean. Cool for 2 minutes in muffin pan. Serve warm.