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Category: Muffins
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup plus 2 tbsp milk
1 large egg
8 tbsp unsalted butter, melted and cooled
3/4 cup coarsely chopped fresh cranberries
3/4 cup peeled and chopped apple
1/2 cup diced Calimyrna figs or dried figs or raisins
6 tbsp packed brown sugar
6 tbsp granulated sugar
Preheat the oven to 375. Line a muffin tin with paper liners. In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and ginger; whisk together. Create a well in the center of the dry ingredients and add in the milk, egg and melted butter. Stir quickly just to combine. Add the cranberries, apples, figs and both sugars to the bowl. Stir just enough to distribute the fruits and sugars evenly throughout the batter.
Divide the batter evenly between the paper liners. Bake for 18-22 minutes, until browned on the top and a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
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CRANBERRY APPLE HARVEST MUFFINS - Barefoot Contessa
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Category: Muffins
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup plus 2 tbsp milk
1 large egg
8 tbsp unsalted butter, melted and cooled
3/4 cup coarsely chopped fresh cranberries
3/4 cup peeled and chopped apple
1/2 cup diced Calimyrna figs or dried figs or raisins
6 tbsp packed brown sugar
6 tbsp granulated sugar
Preheat the oven to 375. Line a muffin tin with paper liners. In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and ginger; whisk together. Create a well in the center of the dry ingredients and add in the milk, egg and melted butter. Stir quickly just to combine. Add the cranberries, apples, figs and both sugars to the bowl. Stir just enough to distribute the fruits and sugars evenly throughout the batter.
Divide the batter evenly between the paper liners. Bake for 18-22 minutes, until browned on the top and a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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