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Empire State Muffins

 Empire State Muffins
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
18 ServingsPrep: 15 min. Bake: 20 min.

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 King Arthur Unbleached 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,

2 of 2

Empire State Muffins (continued)

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