These muffins are loaded with fruit and nuts. They’re perfect to share when the autumn apple harvest is abundant.
—BEVERLY COLLINS NORTH SYRACUSE, NY
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 18 MUFFINS
2 cups shredded tart apples
1 1/3 cups sugar
1 cup chopped fresh or frozen cranberries
1 cup shredded carrots
1 cup chopped walnuts or pecans
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1/2 cup canola oil
1. In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine the dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.
2. Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool for 5 minutes before removing muffins from tins.