Chock Full O' Goodness Muffins
photo by Tornado Ali
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
-
DRY INGREDIENTS
- 2 cups flour
- 1⁄2 cup brown sugar, lightly packed
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cardamom
- 1⁄4 cup candied ginger, finely minced
- 1⁄4 cup walnuts, minced
- 1⁄2 cup dried cranberries
-
WET INGREDIENTS
- 1 cup pineapple juice
- 1 apple, cored and coarsely chopped
- 1⁄3 cup carrot, grated
- 1⁄4 cup oil
- 1 egg, beaten
directions
- Preheat oven to 400°F.
- Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.
- Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.
- Gently stir and fold, just until all ingredients are incorporated into the batter.
- Fill muffin tins 2/3 full with batter.
- Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).
- Crack open oven door and turn oven to broil.
- Broil for three minutes or until the tops of the muffins are browned.
- Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter!
-
FOR FREEZING:
- Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Turned out great! Easy to make, tasty and healthy to boot. I used whole wheat pastry flour, but followed the rest of the recipe exactly. I love the combinations of flavor in this and am glad to have a recipe to use up some of my huge bag of candied ginger. The carrots were the perfect amount- I like to have them in baked goods but don't like too much of it. The apple makes it nice and soft and I love the taste and sweetness of the pineapple juice. Thanks for sharing this recipe!
RECIPE SUBMITTED BY
I believe that life is good!