Categories: Breakfast, Fall, Muffins
Ingredients
- 2 cups apples , unpeeled, shredded
- 1 1/3 cups sugar
- 1 cup cranberries , chopped
- 1 cup carrot , shredded
- 1 cup pecans or 1 cup walnuts , chopped
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon , ground
- 2 eggs , lightly beaten
- 1/2 cup vegetable oil
Directions
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In a large mixing bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts.
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In another bowl combine flour, baking powder, baking soda, salt and cinnamon. Mix well. Add to apple mixture. Mix well to moisten dry ingredients.
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Combine eggs and oil; stir into apple mixture.
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Fill 18 greased muffin tins 2/3 full.
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Bake at 375 degrees for 20-25 minutes.
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Cool 5 minutes before removing from tins.