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Recipe: Best Apple-Cranberry-Nut Muffins

Breads - Muffins, Quick Breads
BEST APPLE-CRANBERRY-NUT MUFFINS

2 cups shredded peeled apples
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup shredded carrots
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil

In a large mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts.

Combine dry ingredients; add to apple mixture. Mix well to moisten dry ingredients.

Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full.

Bake at 375 degrees F for 20-25 minutes. Cool 5 minutes before removing from pans.

Makes 18 muffins
Source: Jo Anne Merrill
MsgID: 316511
Shared by: Betsy at Recipelink.com
In reply to: Chat Room Recipe Swap - 2001-10-07
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Mmm... Muffins
"These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission

"Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book

"Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ

"Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands

From: The California Cling Peach Board

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