| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Muffins | 18 | Servings | |
INGREDIENTS
| 2 | c | Apples, peeled shredded |
| 1 1/3 | c | Sugar |
| 1 | c | Cranberries, chopped |
| 1 | c | Carrots, shredded |
| 1 | c | Black walnuts, chopped |
| 2 1/2 | c | All-purpose flour |
| 1 | T | Double-acting baking powder |
| 2 | t | Baking soda |
| 1/2 | t | Salt |
| 2 | t | Ground cinnamon |
| 2 | Eggs, beaten | |
| 1/2 | c | Vegetable oil |
INSTRUCTIONS
In a large mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix w ell to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins Recipe By : Jo Anne Merrill From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 99
Total Fat: 11.4g
Cholesterol: 20.7mg
Sodium: 299.8mg
Potassium: 114mg
Carbohydrates: 58.8g
Fiber: 3.7g
Sugar: 16.7g
Protein: 4.3g