Oh. my. gosh. Can I just say I can’t believe this recipe, written in 1990, is 20 years old. 20 YEARS OLD!!! How did that happen? When it first appeared in January 1990, I was in fourth grade. Now I TEACH fourth grade. Sheesh. I hate those moments. You know the ones. The moments that let you know you’re actually an adult. What I do love, though, is these muffins. I changed them up to make them a bit lighter and was so pleased with the results. In fact, they were so good they almost made me forget how old I am. Almost. Oh well…if I have to be old, at least I can be old with delicious muffins!
Apple Cranberry Muffins adapted from “Gourmet”, January 1990
1 c. all-purpose flour
1/2 c. whole-wheat flour 1 tsp. cinnamon 1/2 tsp. freshly-ground nutmeg 1 tsp. baking soda 1/2 tsp. salt 1 large egg 3/4 c. firmly-packed dark brown sugar 1/2 c. low-fat sour cream 1/2 c. unsweetened applesauce 1 tsp. vanilla 1 medium apple, peeled, cored, and diced 1/2 c. dried unsweetened cranberries 2/3 c. coarsely chopped walnuts Directions:
1. Preheat oven to 350 degrees. Spray a standard-sized muffin tin with baking spray or line with liners. 2. Into a bowl sift the flours, cinnamon, nutmeg, baking soda, and salt. 3. In a large bowl with an electric mixer beat together the egg and the brown sugar until the mixture is thick and pale, add the sour cream, applesauce, and the vanilla, and beat the mixture until it is combined well. 4. Beat in the flour mixture, a little at a time, and beat the batter until it just combined. Stir in the apples, cranberries, and walnuts and divide the batter among muffin tins. (I always use a standard-sized scoop to ensure even muffins.) 5. Bake the muffins in the middle of a 350°F. oven for 20 to 25 minutes, or until a tester comes out clean, turn them onto a rack, and let them cool. Store in an airtight container in the refrigerator up to four days. One year ago: oil-cured olives baked with white wine and garlic