Vanilla-Apple-Cranberry Muffins 1 cup unsalted butter, softened 1 3/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 4 cups all- purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup sour cream 1 1/2 cups diced tart apples 1 1/2 cups coarsely chopped frozen cranberries 1/4 cup milk or water, or as required FINISHING TOUCHES: sugar and ground cinnamon slivers of (unpeeled) red apple
Preheat oven to 425 F. Arrange oven rack to middle position. Line 16 muffin cups with muffin liners or spray generously with nonstick cooking spray; place pans on a parchment paper-lined baking sheet. In a mixer bowl, blend butter and sugar; then add eggs and vanilla and blend until smooth. Stir in flour, baking powder, baking soda, salt and cinnamon and then add sour cream to make a smooth batter. Fold in fruit by hand. If batter is very stiff, add a few tablespoons of milk or water. Using a large ice-cream scoop, scoop a generous amount of batter into each muffin cup. Dust with a bit of sugar and cinnamon. Finish with a sliver of apple nestled in the top. Place muffins in oven. Immediately reduce oven temperature to 400 F. Bake 20 to 22 minutes until muffins are nicely browned and spring back when gently pressed with fingertips. Cool 5 minutes before removing from pans. Recipe Author: Marcy Goldman Recipe Source: A Passion For Baking Cookbook _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
