Total Time
50mins
Prep 30 mins
Cook 20 mins

A great muffin to make for fall...full of wonderful ingredients.

Ingredients Nutrition

Directions

  1. In a large mixing bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts.
  2. In another bowl combine flour, baking powder, baking soda, salt and cinnamon. Mix well. Add to apple mixture. Mix well to moisten dry ingredients.
  3. Combine eggs and oil; stir into apple mixture.
  4. Fill 18 greased muffin tins 2/3 full.
  5. Bake at 375 degrees for 20-25 minutes.
  6. Cool 5 minutes before removing from tins.

Reviews

(3)
Most Helpful

We loved these muffins! I used 2 granny smith apples (I peeled and then grated) and craisins, 1 large carrot. I made 1/2 the batch with nuts and 1/2 without. For the flour I used 2 cups regular and 1/2 cup wheat. They were light and yet had lots of texture, and the tops were a little bit crispy. A perfect muffin, thank you so much!

Nickeletta September 16, 2008

This is my new favorite muffin recipe. I cut the sugar back to 1 cup, I used a combination of regular flour, whole wheat flour, and oats, and I used vanilla yogurt instead of the oil. And they turned out wonderfully. I'm going to stock up on fresh cranberries before the stores don't sell them anymore so I can make these many months from now. Thanks for a fabulous recipe.

emily hauer December 28, 2005

What a fabulous dinner muffin. I served it with Cauliflower-Cheddar Soup for a tummy and heart warming meal. My DD had 2 for breakfast and she won't usually eat 2 of anything. The grating and chopping took a little longer than some muffins, but the results were worth it. Kudos to the chef!

Donna Matthews October 25, 2005

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