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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Muffins 78g Recipe makes 18 Muffins) |
||
| Calories 240 | ||
| Calories from Fat 96 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 328mg | 13% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 33.6g | 11% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 17.2g | ||
| Protein 3.9g | 7% | |
Ingredients
- 2 cups shredded unpeeled apples
- 1 1/3 cups sugar
- 1 cup chopped cranberries or any dried fruit or raisins or blueberry
- 1 cup shredded carrot
- 1 cup chopped nuts
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
Directions
1
In a large bowl combine apples and sugar.2
Gently fold in cranberries, carrots and nuts.3
Combine dry ingredients and add to bowl.4
Mix well to moisten dry ingredients.5
Combine eggs and oil and stir into apple mixture.6
Fill 18 greased muffin tins 2/3 full.7
Bake at 375 for 20- 25 minutes.8
Cool 5 minutes before removing from tins.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: **Tinkerbell**
On Mar 11, 2008
Excellent muffins! I overfilled them slightly & only made 12 but they came out moist & soft with just a tiny bit of crunch across the top which was delightful. I used granny smith apples, orange flavored cranberries (which I forgot to chop) & left out the pecans because I'm all out of them. Even my picky toddler gobbled one down. We'll be making these muffins again. Thanks for sharing, StephB! Made, enjoyed & reviewed for US Regional Alphabet Tag - March 2008.
From: Paula5
On Oct 28, 2004
Yum. And they came out perfectly. I used chopped dried apricots for the dried fruit and pecans for the nuts, but I can see how lots of combinations would be good. Oh, and I used Splenda instead of sugar and Eggbeaters instead of eggs. No problems at all. Family gobbled these down. I'll make them again. THANKS!
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