For a healthier version of the muffins, try substituting Belltown Select Applesauce (Regular or Unsweetened) for half or all of the vegetable oil.
Also, to help the cranberries suspend within the batter, toss them quickly in some additional flour. The flour will help them stick to the batter, hopefully preventing them from sinking to the bottom of the muffins!
Ingredients
- 2 cups shredded or chopped peeled apples*
- 1 1/3 cups sugar
- 1 cup chopped fresh or frozen cranberries*
- 1 cup finely shredded carrots*
- 1 cup chopped walnuts*
- 2 eggs, lightly beaten*
- 1/2 cup vegetable oil, or Belltown Select Applesauce*
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
Directions
1. In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil or applesauce; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full.
2. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
*Ingredients available at Belltown.
Recipe adapted from Taste of Home
