| 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 |
tb |
Double-acting baking powder |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
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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