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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a must around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. Esther Bowers, Westland, Michigan Ingredients:
2 cups shredded peeled apples |
1-1/3 cups sugar |
1 cup chopped fresh or frozen cranberries, thawed |
1 cup shredded carrots |
1 cup chopped nuts |
2 eggs, lightly beaten |
1/2 cup vegetable oil |
2-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
2 teaspoons ground coriander, optional |
1/2 teaspoon salt |
Directions:
1. In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full.
2. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
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