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    You are in: Home / Recipes / Apple-Cranberry Wheat Muffins Recipe
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    Apple-Cranberry Wheat Muffins

    Apple-Cranberry Wheat Muffins. Photo by LUv 2 BaKE

    1/2 Photos of Apple-Cranberry Wheat Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Charlotte J's Note:

    Whole wheat and wheat germ makes this a healthy muffin and the apple juice helps them to stay moist.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400º F.
    2. 2
      Grease or paper-line 12 muffin cups.
    3. 3
      Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
    4. 4
      Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.
    5. 5
      Add to flour mixture; stir just until moistened.
    6. 6
      Fold in apple and cranberries.
    7. 7
      Spoon batter into prepared muffin cups, filling 3/4 full.
    8. 8
      Sprinkle with cinnamon-sugar.
    9. 9
      Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.
    10. 10
      Cool in pan on wire rack for 2 minutes.
    11. 11
      Remove to wire rack to cool slightly.
    12. 12
      Serve warm.

    Ratings & Reviews:

    • on February 18, 2008

      55

      This is a delicious and flavorful recipe! I substituted freshly ground whole grain flour, but did not change any other ingredients. I also baked this in a stoneware loaf pan instead of making muffins, only because I could then bake it in my countertop oven and also I was tired and cleaning a loaf pan is faster than a muffin pan! I will definitely be making this again! Made for Potluck Game 2/08.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2006

      55

      Apple and cranberry make a fantastic combination! These were moist, tender and very tasty. I did play with things a little, using all whole wheat flour (no white), lowfat vanilla yoghurt instead of the oil (applesauce would probably work even better) and lowfat milk instead of the evaporated (I didn't have any). I also cut the sugar to 1/3 of a cup, and they were still plenty sweet enough for me. Thanks Charlotte!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2006

      55

      These are great muffins! I also used plain skim milk instead of evaporated and switched the amounts of whole wheat and all purpose flour. I diced my apple fairly coarsely so I could get bursts of flavor from the yummy morsels of apple when enjoying these muffins. The cranberries fit very well with the muffin. I also really liked the wheat germ in here. Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Apple-Cranberry Wheat Muffins

    Serving Size: 1 (974 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 200.6
     
    Calories from Fat 50
    25%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 18.1 mg
    6%
    Sodium 84.1 mg
    3%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 18.0 g
    72%
    Protein 4.2 g
    8%

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