Stuffed Monster Heads
Cranberry Apple Muffins
One of the best parts of living in the Northeast in the autumn, after the beauty of the changing leaves, is the wonderful fall harvest of apples and cranberries. The same conditions that cause the leaves to put on their fiery costumes, make the apples crisp and the cranberries tart. This recipe combines the goodness of apples and cranberries along with the fall staple that I most eagerly await, apple cider.
2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons melted and cooled butter
1 egg, beaten
1/2 cup buttermilk
1/2 cup apple cider
1 cup coarsely chopped cranberries
2 medium apples, cored, peeled, and chopped
sugar and cinnamon
Preheat the oven to 400 degrees. Grease or paper 12 muffin cups. Place the flour, baking powder, sugar, and salt in a bowl and whisk briskly. In a small bowl whisk the cooled butter, the egg, buttermilk, and cider until well blended. Mix into the dry ingredients until just moistened. Fold in the apples and cranberries. Spoon into the muffin cups and sprinkle liberally with the sugar and cinnamon. Bake for 15-20 minutes or until a toothpick inserted in the center comes clean.
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