Ingredients for Apple Cranberry Wheat Muffins
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup granulated sugar
- 1/2 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup fat-free evaporated milk
- 1/2 cup apple juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup chopped baking apple
- 1/2 cup dried sweetened cranberries
- 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon (for topping)
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How to Make Apple Cranberry Wheat Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup whole wheat flour, ¾ cup granulated sugar, ½ cup wheat germ, 2 teaspoons baking powder, and 1 teaspoon ground cinnamon.
- In a separate small bowl, whisk together 1 cup evaporated milk, ½ cup apple juice, ¼ cup vegetable oil, and 1 large egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix.
- Fold in 1 cup chopped apples and ½ cup dried cranberries.
- Fill the prepared muffin cups ¾ full.
- In a small bowl, combine 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon. Sprinkle this mixture evenly over the muffins.
- Bake for 14-16 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
4g
Carbs
11g
