Apple Cranberry Muffins

I just made these yummy muffins...we woke up this morning with no heat? So I decided to bake to heat up the house! I exchanged the white flour for wheat and they were very yummy.  The cranberries (saved in my frezer from cranberry season here in MA) give it a tart taste so I recommend adding the sprinkle of powdered sugar on the top for a little added sweetness! I love the If You Care baking 100% unbleached baking cups. Enjoy!

Apple Cranberry Muffins

Makes 12

4 Tbs Butter or Margarine

1 egg

1/2 C Sugar

graded rind of one lg orange

1 C flour (white or wheat)

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp ground allspice

1/4 tes ground ginger

1/4 tsp salt

1-2 apples

1 C cranberries

1/2 C walnuts, chopped

confectioner's sugar, for dusting

Preheat oven to 350 degrees

1. Grease a 12 cup muffin pan or use paper liners
2. Melt the butter or margarine over gentle heat. Set aside to cool.
3. Place the egg in a mixing bowl and whisk lightly.  Add melted butter and whisk to combine.
4. Add the sugar, orange rind, and juice. Whisk to blend, then set aside.
5. In a large bowl, sift togerther the flour,baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, and salt. Set aside.
6. Quarter, core and peel the apples (I use an Apple Peeler ), chop in a coarse dice to obtain 1 1/4 cups.
7. Make a well in the dry ingredients and pour in the egg mixture.  With a spoon, stir until just blended.
8. Add the apples, cranberries, and walnuts and stir to blend.
9. Fill cups three-quarters full and bake until tops spring back when touched lightly, 25-30 mins.  Transfer to a rack to cool.
10. Dust with confectioner's sugar, if desired.