These Apple Muffins with Cranberries make for a fun kid activity and delicious addition to breakfast or snack this holiday season. 
These Apple Muffins with Cranberries were inspired by another family recipe I found while creating our family cookbook this year. This recipe came from my mom who used to make apple muffins for breakfast on the weekends, frequently! And as you may see if you look back through many of my recipes think Apple Cranberry Mini Pies and Butternut Squash Cranberry Apple Bake and my Naturally Sweet Cranberry Apple Compote, I love apples and cranberries together. Cranberries by themselves are a bit too tart for me and apples by themselves are a bit boring. Put them together you have a less tart, more exciting baked good, side dish or sauce. Agree?!
In this recipe I used half whole wheat flour to add some more fiber and protein, added a bit more spice (because cinnamon and nutmeg are yummers!) and added in the cranberries for a nice burst of color and flavor, and added nutrients like fiber and antioxidants. 
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup, plus 1 tablespoon milk
- 3/4 cup brown sugar
- 1/4 cup butter
- 1 egg
- 1 cup peeled and diced apples ( about 1 large apple)
- 1 cup cranberries (fresh or frozen)
- Preheat oven to 350 degrees. Grease or line a 12 cup muffin tin.
- In a medium bowl add flours, baking powder, cinnamon, nutmeg, salt and mix to combine.
- In a large bowl cream together butter and sugar. Whisk in egg.
- Alternating add flour mixture and then milk into creamed mixture. Mixing until combined.
- Fold in apples and cranberries.
- Add equal parts of mixture into muffin tins. Bake for 18 minutes, or until inserted toothpick comes out clean.
