For Cake:

2 ¾ cups whole wheat flour

1 tbsp. baking powder

½ tsp baking soda

½ tsp salt

1 tbsp ground cinnamon

2 tsp ground ginger

1 ¼ cups low-fat milk

2 extra-large eggs

½ lb. unsalted butter, melted and cooled

1 ½ cups coarsely chopped fresh cranberries

2 cups finely chopped apples

¾ cup coarsely chopped walnuts, toasted

¾ cup packed brown sugar

¾ cup granulated sugar

For Glaze:

1 cup sifted confectioners’  sugar

1-2 tbsp. lemon juice

¼ tsp. ground ginger

Preheat oven to 375 degrees.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and butter. Stir quickly just to combine. Add cranberries, apples, walnuts, and both sugars and stir just until all is combined.

Heavily grease a 12 cup muffin pan. Spoon cake batter to the top of each cup. Bake for 20 minutes or until toothpick inserted in center comes out clean.

While muffins are cooling make glaze. Using a whisk, mix all ingredients together. Dip tops of muffins into glaze and place on a wire rack with parchment paper underneath to catch all drips.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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