• 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

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.