Fruit and Veggie Muffins

Breads/Pastries > Muffins

2 cups shredded cored, unpeeled apples
1-1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped walnuts
2-1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 large eggs, beaten, at room temperature
1/2 cup 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.