Page 10

I ngredients:

Method:

● Prepare your muffin pan by greasing the muffin cups or inserting liners.

● Whisk flour, baking powder, salt, and cinnamon in a small bowl until combined.

● In a large bowl, whisk eggs, then add sugar. Whisk the mixture until pale yellow in color, then add melted butter, milk, and vanilla extract.

● Gradually add dry ingredients to wet ingredients while stirring with a wooden spoon.

● Stir gently with a wooden spoon until just a little flour shows.

● Gently fold in apples and cranberries.

● Spoon batter into prepared muffin cups. I use a standard ice cream scoop to get the muffin cups filled just right and evenly.

● Bake muffins for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

● Serve with butter while warm for a heavenly treat with hints of fall.

● You can store these in an airtight container for 3-4 days, but they don’t last that long around my house.