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- chickenandeggcookbook.com
| 1/2 Cup Whole Berry Cranberry Sauce | 1/4 Teaspoon Salt |
| 1/2 Teaspoon Grated Orange Zest | 1 Egg |
| 1 1/2 Cup Flour | 1/3 Cup Milk |
| 1/2 Cup Sugar | 1/3 Cup Canola Oil |
| 1 Teaspoon Cinnamon | 1 Cup Shredded Tart Apple |
| 1/2 Teaspoon Baking Soda | 1/2 Cup Powdered Sugar |
| 1/4 Teaspoon Baking Powder | 1 Tablespoon Orange Juice |
In a small bowl, combine cranberry sauce and orange zest; set aside.
In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. Beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in apple.
Fill greased or paper-lined muffin cups half full. Make a well in the center of each muffin; fill with about 2 teaspoons of reserved cranberry mixture.
Bake at 375 degrees for 18 to 20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine powdered sugar and orange juice. Drizzle over warm muffins.
2018 Recipe - April Ferre - from www.tasteofhome.com
