Apple Cranberry Muffins

One of the few perks to the change of seasons is that it's no longer too hot to bake. When the October wind starts causing my ancient windows to rattle around in their frames and give a spooky chill to the kitchen, there's no better fix than to preheat the oven to 375 and whip up a fall treat.  Featuring apples and cranberries, these muffins make a great breakfast to get you going on a morning with bite in the air.

Ingredients:

1 cup organic unbleached all-purpose flour (I like King Arthur brand)
1/2 cup organic whole wheat flour
1/3 cup organic granulated cane sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
3 free range eggs
1/2 cup olive oil
1/4 cup maple syrup
1/ teaspoon pure vanilla extract
1 organic apple, diced (I used a Courtland, which has some tang. Substitute a Golden Delicious if you want    more sweetness.)
1 cup organic dried cranberries, chopped

Directions:

1. Place the rack in the center of the oven. Preheat over to 375. In a large bowl, mix flours, sugar, baking soda, cinnamon, and nutmeg.
2. In a smaller bowl, mix together eggs, oil, maple syrup, and vanilla until well blended. Pour this mixture over the dry ingredients. Mix lightly with a spoon. Then add the apples and cranberries and stir well to combine.

3. Grease a muffin tin with olive oil or batter, and fill the cups about 1/3 of the way. Bake for 20-25 minutes, until tester comes out clean.
4. Remove from oven and gently go around the edge of each muffin with a knife to separate it from the tin. They should pop out smoothly.