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Cranberry Apple Muffins

 Cranberry Apple Muffins
It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. —Esther Bowers, Westland, Michigan
18 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 cups shredded peeled apples
  • 1-1/3 cups sugar
  • 1 cup chopped fresh or frozen cranberries, thawed
  • 1 cup shredded carrots
  • 1 cup chopped nuts
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander, optional
  • 1/2 teaspoon salt

Directions

  • In a bowl, combine apples and sugar; let stand for 10 minutes. Add
  • cranberries, carrots, nuts, eggs and oil; mix well. Combine the
  • flour, baking powder, baking soda, cinnamon, coriander if desired
  • and salt; stir into apple mixture just until moistened. Fill
  • paper-lined muffin cups two-thirds full.
  • Bake at 375° for 25-30 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Yield: 1-1/2 dozen.

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Cranberry Apple Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 241 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 282 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.