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New York State Muffins Recipe

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These hearty muffins are packed with so many tasty ingredients that they make a great breakfast just by themselves. Or serve them with fresh fruit and ham for a complete hearty meal.

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New York State Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

2-1/2 cups all-purpose flour
1-1/3 cups sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1 cup shredded carrots
1 cup whole cranberries
1 cup chopped walnuts

Directions

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Mix eggs and oil. Add apples and carrots; stir into dry ingredients just until moistened (batter will be thick). Fold in cranberries and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 237 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 282 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as New York State Muffins in Cookin' Up Country Breakfasts Cookbook , p75

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

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