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Badger State Muffins
- Makes: 12 servings
- Yield: 12 muffins
- Prep 15 mins
- Cool 5 mins
- Bake 25 mins
Ingredients
-
1
cup
unpeeled, cored, shredded apples
-
2/3
cup
sugar
-
1/2
cup
chopped cranberries
-
1/2
cup
shredded carrot
-
1/2
cup
chopped walnuts or pecans
-
1 1/4
cups
all-purpose flour
-
1 1/2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground coriander
-
1/4
teaspoon
salt
-
1
egg, lightly beaten
-
1/4
cup
cooking oil
Directions
- Grease 12 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large mixing bowl stir together the apples and sugar. Add cranberries, carrots, and nuts; stir to combine. Set fruit mixture aside.
- In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, coriander, and salt. Stir flour mixture into fruit mixture. In a small bowl combine the eggs and oil. Add to fruit mixture and stir just until combined.
- Spoon mixture into prepared muffin cups, filling each about 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool in pan for 5 minutes. Remove from pan; serve warm.
Nutrition Facts
(Badger State Muffins)
Servings Per Recipe 12, iron (mg) 1, sat. fat (g) 1, Fat, total (g) 8, vit. C (mg) 2, chol. (mg) 18, fiber (g) 1, carb. (g) 23, sodium (mg) 211, pro. (g) 3, cal. (kcal) 175, vit. A (IU) 1409, calcium (mg) 40
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