Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shredded Unpeeled Apples |
| 1⅓ cup | Sugar |
| 1 cup | Chopped Cranberries |
| 1 cup | Shredded Carrots |
| 1 cup | Chopped Walnuts or Pecans |
| 2½ cup | All-Purpose Flour |
| 1 tablespoon | Baking Powder |
| 2 teaspoons | Baking Soda |
| ½ teaspoon | Salt |
| 2 teaspoons | Ground Cinnamon |
| 2 eaches | Eggs, lightly beaten |
| ½ cup | Vegetable Oil |
In a large mixing bowl, combine apples and sugar. Gently fold in 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 tins.
Yield: 18 Muffins SOURCE: Beverly Collins, North Syracuse, NY, Country Magazine Oct/Nov 92 SHARED BY: Jim Bodle 12/92 TO ALL Submitted By DAVE M. WARREN SUBJ CARROT MUFFINS On 10-11-95