#COOKING WITH CLORIS--APPLE CRANBERRY MUFFINS

Apples and cranberries—perfect together! If your house will be filled with out-of-town guests for Thanksgiving, besides the feast on Thursday, you’re going to need to provide breakfast the next day. And even if there are plenty of leftovers, no one wants turkey and stuffing for breakfast. So why not whip up a batch of these Apple Cranberry Muffins? Set them out on the counter with a pot of coffee and let guests help themselves whenever they wake up Friday morning.

Apple Cranberry Muffins

Yield: 18

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

2-1/2 teas. baking powder

1/2 teas. salt

1/4 teas. baking soda

1-1/4 teas. ground cinnamon

1/4 teas. nutmeg

1/8 teas. allspice

1/8 teas. cloves

2 lg. eggs

6 oz. plain Greek yogurt

6 oz. sour cream

1 teas. vanilla extract

6 T. unsalted butter, melted

1-1/2 cups Granny Smith apples, peeled and chopped

1 cup dried cranberries

Preheat oven to 375 degrees F.

In large bowl, combine dry ingredients.

In second bowl, whisk together eggs, yogurt, sour cream, vanilla, and butter.

Stir wet ingredients into dry ingredients, mixing together just until all ingredients are combined. Fold in apples and cranberries.

Spray muffin pans with nonstick baking spray. Fill muffin cups 2/3 full.

Bake 20-25 minutes or until toothpick inserted into center of muffins comes out clean. Cool for 5 minutes on wire rack before removing muffins from pans.