- 1/2 whole cranberry sauce
- 1/2 teaspoon orange peel, finely shredded
- 1 1/2 s all-purpose flour
- 1/2 sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/3 milk
- 1/3 cooking oil
- 1 apple, peeled and shredded
Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.
In small mixing bowl stir together cranberry sauce and orange peel; set aside.
In medium mixing bowl stir together flour, sugar, cinnamon, baking soda, baking powder and salt. Make well in center of dry mixture.
In another medium mixing bowl combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in apple.
Spoon batter into prepared muffin cups, filling each 2/3 full. Make indentation in center of each with back of spoon. Spoon 2 teaspoons of cranberry mixture into each indentation. Bake in 375° oven 18 to 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes; remove muffins from muffin cups. Serve warm. Makes twelve.