Apple Cranberry Muffins

The reason for the get-together: to plan the next get-together, of course. Do you need a better reason than that to invite the girls over? School is well underway and we're overloaded with housework, and homework, and after-school chauffeuring. But our girl-time is sacred. Time with the girls is the best stress-relief known to "mom". We discussed school activities and the swine flu (none of our families have had it - yet). We talked about movies and wine and books we've read. The more tech-savvy shared ideas for photo editing. And oh, the delicious goodies we had for breakfast - a delicious pumpkin tiramisu and these freshly baked Apple Cranberry Muffins. It was perfect! The next get-together will be a weekend get-away - a whole weekend of food, fun, shopping and crafts with the girls. I can hardly wait!

Apple Cranberry Muffins

adapted from King Arthur Flour

1 cup (4 ounces) King Arthur 100% White Whole Wheat Flour

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar

1/2 cup dark brown sugar, divided

1 large egg, lightly beaten

1 cup (8 ounces) buttermilk

2 large apples, peeled, cored, and coarsely chopped

1/2 cup dried cranberries

Preheat the oven to 425°F (see note above). Grease and flour a 12 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy.

Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks and cranberries.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 375°F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yield: 12 muffins.