For the apple-nut-cranberry muffins, mix the nuts, breadcrumbs, baking powder, cinnamon, cranberries and sugar well, then stir in the eggs, butter and lemon zest. Pour this mixture into muffin tins.
Peel, core and quarter the apples. Make fan-shaped cuts in the top of the apple quarters and dip them in lemon juice to prevent them from browning. Place one apple quarter on each muffin.
Bake at 180 °C for about 20-25 minutes and spread with apricot jam while still hot.
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