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My kids are not big breakfast eaters unless I cook chocolate gravy and biscuits or pancakes and I am just not that industrious on school mornings. I keep hoping to wake up a morning person but for now it’s just a wish. So, I try to keep things that the boys can grab and eat quickly before school, like these muffins. The fresh apples are sweet and keep the muffins moist while the cranberries are a little tart, the perfect combination. Some chopped pecans would make a great addition to these muffins, if you have them, I didn’t, but it sounds good doesn’t it? That’s what I love about muffins, you can add whatever you have handy. What makes your mornings go smoothly? I mean besides buckets of coffee, of course.
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup plain or vanilla yogurt
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup dried cranberries
1 medium sized apple, shredded (about 1 cup)
In mixing bowl, cream butter and sugar. Add eggs, vanilla, and yogurt and mix well. Add flour, baking powder, baking soda, and cinnamon and mix just until all ingredients are moist. Fold in apples and dried cranberries. Fill greased or lined muffins cups about two-thirds full. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Remove from muffin pan to cool on wire rack.
*I made 12 regular sized muffins and 24 mini muffins with this batch.