Most apple muffins are loaded with fat and sugar and have little apple taste. Not these. Heart-healthy canola oil, a moderate amount of sugar, and plenty of shredded apples keep the muffins moist, tender, and flavorful. Lots of warm spices and a little orange zest add interest to the muffins, and dried cranberries provide some tart zing. I use the food processor to shred the apples, which I core but don't bother to peel (you can peel the apples if you want, but you'll miss out on some healthy fiber). The muffins are great for breakfast, snacks, and even as a simple dessert with coffee, tea, or milk. I sometimes sprinkle walnuts on top of the muffins, where they toast and provide a crunchy topping, but the muffins are wonderful "as is."
Simple Apple Muffins -- Makes 18
1/2 cup of canola oil
1/2 cup of brown sugar (preferably dark brown)
1/3 cup of sugar
1 teaspoon of vanilla extract
2 eggs
1 teaspoon of grated orange zest
2 cups of grated apples (peeled or unpeeled)
1 cup of flour
1/2 cup of white whole wheat flour
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of allspice
1/4 teaspoon of cloves
1/2 cup of dried cranberries
1/2 cup of chopped walnuts (optional)
Preheat the oven to 400 degrees and line muffin tins with liners or spray the tins with non-stick cooking spray. In a large bowl, whisk the oil, sugars, vanilla, eggs, and orange zest together well. Stir in the grated apples. In another bowl, combine the flours, baking soda, salt, and spices. Gradually stir the dry ingredients into the wet ones, mixing only until all the dry ingredients have been moistened. Gently stir in the cranberries. Divide the batter among the muffin wells. If you're using nuts, sprinkle them on top of the muffins. Bake the muffins for 22-25 minutes or until a pick inserted in the center of a muffin comes out with no batter clinging to it. Cool the muffins for a few minutes in their pans and then remove them to cool completely.
