Empire State Muffins

Name: Empire State Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 muffins
Ingredients: 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

Total Time Prep: 15 min. Bake: 20 min.

Yield 18 muffins

Test Kitchen Approved

These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. —Beverly Collins, North Syracuse, New York

Ingredients

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

Directions

In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.
Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. —Beverly Collins, North Syracuse, New York

Recipe Creator