Apple-Cranberry Spice Muffins

I gave Todd a few breakfast choices this morning, and these muffins were his pick. They turned out really well, in my opinion. The boys enjoyed them also. I made a half recipe, which was plenty for our family. A half batch made 18 mini muffins.

Apple-Cranberry Spice Muffins
Source: Family Fun Magazine

1 1/3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
pinch of salt
2 eggs
1/4 cup canola oil
1 cup sour cream
1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
1/2 cup finely chopped walnuts (optional)
1/2 cup sweetened dried cranberries

1. Heat the oven to 400 degrees. Grease the bottoms only of 12 standard muffin cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you're using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups.
4. Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes our clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.