Cranberry Swirled Apple Muffins

I don’t know if anybody else signed up for Online Blogcon but if you haven’t, you should next year! It’s a great conference with all kinds of awesome tips about photography, link parties, recipe development, etc.  My head is swimming with new information.

Oh and these cranberry swirled apple muffins are the bomb. Go make some right this moment. They are sweet, a little bit sour and have a fluffy inside. Enjoy!
Makes 12

Ingredients

Cranberry Filling

• 1/2 cup cranberries
• 3/4 cup sugar
• 1 cup sugar

Batter

• 3 cups white whole wheat flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup milk
• 1/2 cup dark brown sugar, packed
• 1 6 Oz container of Chobani Yogurt, Apple Cinnamon
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 2 large eggs
• 3 and 1/2 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1 cup chopped apple

Directions:

Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.

Cranberry filling: Place the cranberries, sugar and water in a medium-sized sauce pan. Let it come to a boil, stirring until the sugar dissolves. Reduce heat to medium low and gently boil until mixture has thickened. Set aside.

Prepare the muffins: In a large bowl combine the first three ingredients and set aside. In a separate small bowl, whisk together the milk through the baking soda.  Gently fold wet mixture into the flour, stirring until just combined . Gently fold in the apples and swirl in the cranberry filing.

Spoon the batter into 12 muffin tins. Make sure each one is filled to the very top, that is how you get a perfect risen muffin.  Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 17 minutes.

Adapted from Sally’s Baking Addiction