This post appears in Make Meal Magic

Prep Time: 15 minutes Cook Time: 20 to 23 minutes Makes: 12 to 18 muffins

Simple and seasonal, these tangy and sweet muffins are perfect for cozy fall mornings.

Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled, grated
1/2 cup sweetened dried cranberries, chopped
2 teaspoons orange zest
2 large eggs
1/3 cup buttermilk, room temperature
1/2 cup (1 stick) unsalted butter, melted

Prep:

1. PREHEAT oven to 350^o F. Line muffin pan(s) with 12 Reynolds® StayBrite® Baking Cups.
2. WHISK together flour, sugar, baking soda, salt, and cinnamon in a large bowl. Stir in apples, cranberries, and orange zest.
3. WHISK together eggs and buttermilk in a medium sized bowl. Stir in melted butter.
4. FOLD buttermilk mixture gently into flour mixture until combined.
5. FILL baking cups two-thirds full of batter (approx. ¼ cup of batter).

Cook:

1. BAKE for 20 to 23 minutes, until muffins are brown around edges and spring back when touched. Let muffins cool slightly, about 5 minutes, before transferring to a wire rack.
2. SERVE warm or at room temperature.

Reynolds Kitchen Tip: Baking cups eliminate the need to grease muffin pans, saving time in the kitchen.Plus, they help with easy removal and handling—and they look great!

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