Fruit & Veggie Muffins
photo by diner524
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups shredded shredded cored unpeeled apples
- 1 1⁄3 cups sugar
- 1 cup chopped cranberries
- 1 cup shredded carrot
- 1 cup chopped walnuts
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 2 large eggs, beaten at room temperature
- 1⁄2 cup vegetable oil
directions
- Preheat oven to 375 degrees F.
- Grease 12 muffin cups or line with paper liners.
- In a large bowl, mix apples and sugar well.
- Add cranberries, carrots and nuts.
- Stir gently to combine.
- Sift together dry ingredients.
- Add to apple mixture and stir well.
- Stir in eggs and oil.
- Mix gently, but thoroughly.
- Divide batter evenly among muffin cups.
- Bake 25-30 minutes.
- Cool 5 minutes.
- Remove to wire rack.
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Reviews
-
Wonderful muffins!! I made these as written, except I don't care for cranberries, so I left them out and only made 1/2 of the recipe. Half of the recipe resulted in 9 normal size muffins. Once they cooled, I had one with a little bit of cream cheese and it was great. Next time I might even add some pineapple in place of the cranberries, yum!! Thanks for sharing the recipe. Made for Spring PAC 2014.
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I love trying new recipes, but I like them to be quick! I'm a disaster when it comes to baking bread or making cookies. We get beef from my husband's brother as he raises cattle, so I'm always on the prowl for a great way to use hamburger. I've always had a distain for roast, but I've found a few great recipes on this site that have changed my attitude.
Once again, I am a stay home mom (after doing this with my first two, and going back to work for a couple of years), so I'm looking forward to spending a bit more time in the kitchen and trying out some new recipes.