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What’s Fresh With Beth Irons: Cran-Apple Muffins


½ cup whole berry cranberry sauce

½ teaspoon grated orange peel

1 ½ cups all-purpose flour

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup milk

1/3 cup vegetable oil

1 cup shredded (or chopped) tart apple



  1. In a small bowl, combine cranberry sauce and orange peel; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt.
  3. Beat egg, milk and oil together.
  4. Stir egg mix into dry ingredients just until moistened.
  5. Fold in apple.
  6. Filled greased or paper-lined muffins cups half to two-thirds full.
  7. Make a well in center if each muffin and fill with 1-2 teaspoons of cranberry mixture.
  8. Bake at 375 degrees for 18-20 minutes, until toothpick inserted in center comes out clean.
  9. Cool for 5 minutes before removing from pan.