Yield: 18 servings
Measure | Ingredient |
---|---|
2 cups | Apples -- peeled, shredded |
1⅓ cup | Sugar |
1 cup | Cranberries -- chopped |
1 cup | Carrots -- shredded |
1 cup | Black walnuts -- chopped |
2½ cup | All-purpose flour |
1 tablespoon | Double-acting baking powder |
2 teaspoons | Baking soda |
½ teaspoon | Salt |
2 teaspoons | Ground cinnamon |
2 \N | Eggs -- beaten |
½ cup | Vegetable oil |
In a large mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins ⅔ full.
Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans.
Yield: 18 muffins
Recipe By : Jo Anne Merrill