Crunchy Apple-Cranberry Muffins

For busy mornings, this portable handful of golden goodness mixes fresh fruit with a sweet and sophisticated crunch. Cook it the night before, and you'll quickly get nourished and out the door.

Ingredients

• 1½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup old-fashioned rolled oats
• ½ cup firmly packed brown sugar
• ¼ cup (½ stick) butter, melted
• 1 cup milk
• ¼ cup sour cream
• 2 eggs
• 1 cup chopped peeled apples
• ½ cup halved fresh or frozen cranberries
• 2 Tablespoons sugar

Directions

1. Heat oven to 425°F. Butter 18 muffin cups. In large bowl, combine flour, baking powder and cinnamon; mix well. Stir in rolled oats and brown sugar.
2. In medium bowl, beat butter, milk, sour cream and eggs until well blended. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in apples and cranberries. Fill buttered muffin cups ¾ full. Sprinkle sugar evenly over muffins.
3. Bake at 425°F for 15 to 20 minutes or until light golden brown.

Yield: 18 muffinsTIP: If desired, chopped fresh rhubarb and cherries can be substituted for the apples and cranberries.Prep Time: 25 minutes (ready in 45 minutes)Source: Recipes from Famous Inns / Seasonal Celebrations – DMI. Reprinted with permission of Dairy Management, Inc.