In a small bowl, whisk the egg white till becomes fluffy
Set your oven to 180C
Mix Dry ingredients (except cranberries) together in a large mixing bowl
In another bowl, mix the wet ingredients, adding the fluffed egg whites into the mix - till smooth consistency attained
Gradually add in the dry mixture to the wet mixture and whisk/fold in till fully integrated and a semi-thick and smooth dough is attained. (Tip: You don't want it to be too fluid, so add the milk in gradually)
Fold in the cranberries into the dough mixture - ensure there's still chunks of apple left (You'll love it when you bite into the muffin later and there's the apple crunch)
Line your muffin tins with grease proof paper and evenly distribute the mixture
Bake for 20 - 25mins. Remove from oven and allow to sit for 5 minutes before servings.