Red Delicious

There are few things more soul-soothing on a winter’s day than the smell of freshly baked homemade muffins. These apple and cranberry muffins are a much healthier alternative to the chocolately store-bought variety and are great for school lunchboxes.

Apple and cranberry muffins Recipe

Ingredients

1⅓ cups plain flour, sifted (Nut Trek, Shop 55-56, Dairy Hall)
½ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 tsp baking powder (Nut Trek, Shop 55-56, Dairy Hall)
½ tsp baking soda (Nut Trek, Shop 55-56, Dairy Hall)
½ tsp cinnamon (Green Valley Spices, Stalls 36-40, B Shed
¼ tsp freshly grated nutmeg (Green Valley Spices, Stalls 36-40, B Shed)
¼ tsp ground cloves (Green Valley Spices, Stalls 36-40, B Shed)
¼ tsp salt (Wood’s Aussie Deli, Shop 41-42, Dairy Hall)
2 eggs (Farm Fresh Eggs, Stall 43-45, I Shed)
⅓ cup melted butter (Curds and Whey, Shop 12-13, Dairy Hall)
1 cup sour cream (Curds and Whey, Shop 12-13, Dairy Hall)
1 large red delicious apple, peeled, cored and finely chopped (The Fresh Pear Fruit Supply, Stall 20, B Shed)
½ cup dried cranberries (53° East Nut Shop, Shop 6, F Shed)
½ cup chopped pecans (Nut Trek, Shop 55-56, Dairy Hall)

Method

Heat oven to 190°C and grease a 12-cup muffin tray.

In a large bowl, combine flour, sugar, baking powder, baking soda, spices and salt.

In a separate bowl, whisk together eggs, butter and sour cream, mixing well. Add the egg mixture to the flour, along with the apple pieces, dried cranberries and pecans. Stir until just combined, being careful not to over mix.

Divide batter among the muffin cups, and bake for 15-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Leave muffins in the tray for 5 minutes before removing to a wire rack.