New York State Muffins Recipe

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New York State Muffins Recipe

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5 1
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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.
Originally published as New York State Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p75

Nutritional Facts

1 each: 237 calories, 11g fat (1g saturated fat), 24mg cholesterol, 282mg sodium, 32g carbohydrate (17g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
Originally published as New York State Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p75

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