Empire State Muffins

Name: Empire State Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 muffins.
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 large eggs, lightly beaten; 1/2 cup canola oil

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 18 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

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 large eggs, lightly beaten
1/2 cup canola oil

Directions

1. 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.
2. Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

Nutrition Facts

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