Apple, Carrot, Cranberry and Walnut Muffins


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The muffins with everything, taste and healthy to eat.

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  • 2 C. shredded cored, unpeeled apples
  • 1-1/3 C. sugar
  • 1 C. chopped cranberries
  • 1 C. shredded carrots
  • 1 C. chopped walnuts
  • 2-1/2 C. flour
  • 1 Tbs. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 large eggs, beaten, at room temperature
  • 1/2 C. vegetable oil

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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 dry 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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