Empire State Muffins Recipe

Empire State Muffins Recipe photo by Taste of Home

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These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. —Beverly Collins, North Syracuse, New York

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Empire State Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

2 cups shredded tart apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries
1 cup shredded carrots
1 cup chopped walnuts or pecans
2-1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1/2 cup canola oil

Directions

In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.
Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins. Yield: 18 muffins.

Nutritional Facts 1 serving (1 each) equals 239 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 282 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Empire State Muffins in Country October/November 1992, p51

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas