Best apple-cranberry-nut muffins
18 servings
Ingredients
| Quantity | 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 | Eggs -- beaten | |
| ½ | cup | Vegetable oil |
Directions
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