APPLE-CRANBERRY MUFFINS by NancyC
Makes 14 to 15 muffins

2 cups all-purpose unbleached flour
1/2 cup granulated sugar
1/3 teaspoon salt
1 Tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 large egg at room temperature, beaten
1/4 cup melted butter
1 cup milk at room temperature
1 cup finely chopped apples
1 cup chopped fresh cranberries (or substitute frozen)

Preheat oven to 350˚F. Line two muffin pans with 14 to 15 paper liners; set aside.

In large bowl, add flour, sugar, salt, baking powder, cinnamon, cloves, and nutmeg; blend everything well.

In medium size bowl, mix together the egg, melted butter, and milk. Add this mixture to the dry ingredients in the large bowl, mixing everything until just combined.

Stir chopped apples and cranberries into the batter, mixing until apples and cranberries are evenly incorporated into the batter.

Spoon batter into the lined muffin cups between 2/3 and 3/4 full. Bake at 350˚F for 18 to 20 minutes, until toothpick inserted in centers comes out clean. Let cool in muffin tins for 5 minutes, then remove muffins to wire rack to cool a little more and serve warm with butter or whipped cream cheese. Or, cool completely and serve later!

Recipe from NancyC | nancy-c.com