Sherry can’t remember where she got this recipe. So we can’t credit the source. These are quick, easy, and very tasty.
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup grated apple (or other fresh fruit).
1/2 cup dried cranberries or raisins, chopped (optional)
Heat oven to 400 degrees. Grease bottoms of medium muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin tin 2/3 full. (Makes about 36 mini-muffins or 18 regular size muffins.)
Bake 18-22 minutes for mini or 20-25 minutes for regular muffins. Remove from pan immediately.
Note: If you had these at Palmer Church on Sunday, August 9, those were made with fresh pear and dried cranberries.