Categories: Breakfast, Muffins
Ingredients
- DRY INGREDIENTS:
- 2 cups flour
- 1/2 cup brown sugar , lightly packed
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1/4 cup candied ginger , finely minced
- 1/4 cup walnuts , minced
- 1/2 cup dried cranberries
- WET INGREDIENTS:
- 1 cup pineapple juice
- 1 apple , cored and coarsely chopped
- 1/3 cup carrot , grated
- 1/4 cup oil
- 1 egg , beaten
Directions
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Preheat oven to 400°F.
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Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.
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Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.
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Gently stir and fold, just until all ingredients are incorporated into the batter.
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Fill muffin tins 2/3 full with batter.
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Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).
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Crack open oven door and turn oven to broil.
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Broil for three minutes or until the tops of the muffins are browned.
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Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter!
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FOR FREEZING:.
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Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.