Cranberry Apple Muffins

I love being a mom... and in case you haven't noticed, I love to bake. Being a mom has made it a little harder to find time to bake, and a little harder to find time to eat as well... and muffins push all my baking buttons and make us quick breakfasts that Justin can grab on his way out the door and I can eat one-handed while I'm nursing. Of course I have tons of apples from going to the orchard twice in the past three weeks, so today I made a recipe to use up some of those apples. Of course, I'm trying to work off this baby weight too, so for anyone out there that knows what it means (or cares) these sweet muffins are only 3 points each!

Cranberry Apple Muffins

2c. whole wheat flour
3/4c. sugar
2-1/2t. baking powder
1t. ground cinnamon
1/2t. salt
1/2t. ground nutmeg
1/4t.baking soda
1/8t. ground allspice
1/8t.ground cloves
2 eggs
1-1/2c. fat-free sour cream
1/4c. butter, melted
1t. vanilla extract
1c. chopped peeled tart apple (about 1 large)
6oz. (1 bag) dried cranberries

Topping:
1/4c. packed brown sugar
3T all-purpose flour
2T cold butter

In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 2 dozen.