| Fruit & Veggie Muffins | | | | | | |
| | | | | | | | | |
| 2 cups shredded cored, unpeeled apples | 1 tbsp baking powder | | | |
| 1-1/3 cups sugar | | | 2 tsp baking soda | | | | |
| 1 cup chopped cranberries | | 1/2 tsp salt | | | | |
| 1 cup shredded carrots | | 2 tsp cinnamon | | | | |
| 1 cup chopped walnuts | | 2 large eggs, beaten, at room temperature | |
| 2-1/2 cups flour | | | 1/2 cup vegetable oil | | | |
| | | | | | | | | |
| Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper liners. In a large bowl, mix |
| apples and sugar; set aside. Add cranberries, carrots and nuts; stir gently to combine. Sift together day |
| ingredients; add to apple mixture and stir well. Stir in eggs and oil; mix gently but thoroughly. Divide |
| batter evenly among muffin cups. Bake 25 to 30 minutes. Cool 5 minutes; remove to wire rack. |
| Makes 12 muffins. |
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