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Fruit and Nut Muffins Recipe

Photo by: Taste of Home

I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!

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18 Servings
Prep/Total Time: 30 min.

Ingredients

4 cups diced peeled tart baking apples (1/4-inch pieces)
1 cup sugar
1-1/2 cups raisins
1-1/2 cups chopped nuts
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt

Directions

In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 13 g fat (1 g saturated fat), 24 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.

Fruit and Nut Muffins published in Country Extra January 1993, p49

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