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Apple Cranberry Muffins

These delicious muffins are a hearty breakfast on their own. They are more fruit than cake.
Recipe courtesy of The Inn at Castle Hill
Prep Time : 30 minutes
Cook Time : 30 minutes
Yield : 18 Muffins
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  • 4 Granny Smith apples, unpeeled and diced
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 2 t vanilla extract
  • 2 cups all purpose flour
  • 2 t baking soda
  • 2 t cinnamon
  • 1 t salt
  • 1 cup diced dates
  • 1 cup chopped fresh cranberries or raisins
  • 1 cup broken walnuts (large pieces)

Preheat oven to 325 degrees. Spray 18 muffin tins with cooking spray.
In a large mixing bowl combine apples, cranberries, dates and sugar and set aside. In another bowl combine eggs, oil and vanilla. In a third bowl mix the flour, baking soda, cinnamon and salt.
Combine the egg mixture with the apple mixture and mix well. Fold in flour mixture and walnuts. Spoon batter into prepared muffin tins.
Bake for 25 min. or until a tester inserted into center of a muffin comes out clean.

Extra muffins can be stored for one to two days in fridge wrapped loosely in foil. Muffins freeze well.