This is an awesome fall breakfast muffin. These are all the sorts of ingredients that I get at a farmer's market. When I was in college, I would go to the Saturday farmers market in capitol square and loved getting all sorts of fresh ingredients. Since I moved to Chicago, I haven't found a farmer's market that compares to the magnitude and quality of the one in Madison, but I keep looking for the best market I can find. You can use dried cranberries in this, but I prefer to use fresh. I usually buy a lot of fresh cranberries while they are in season and freeze them to use throughout the off season. The best cranberries I've ever had are from northern Wisconsin. Since I started using those cranberries, I just haven't been able to go back to using the average store bought cranberries.
Ingredients:
2 apples, unpeeled, cored, shredded
2/3 cup sugar
3/4 cup cranberries, chopped
1/2 cup carrot, shredded
3/4 cup walnuts, chopped
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil
Preparation:
1. Line a 12-cup muffin pan with paper cups and preheat oven to 375 degrees.
2. In a large mixing bowl stir together the apples and sugar. Add cranberries, carrots, and walnuts; stir to combine.
3. In a medium bowl sift together the flour, baking powder, baking soda, cinnamon, coriander, and salt. Stir flour mixture into fruit mixture. In a small bowl combine the eggs and oil. Add to fruit mixture and stir just until combined.
4. Spoon mixture into prepared muffin cups, filling each about 3/4 full.
5. Bake at 375 degrees for 20 to 25 minutes, until golden. Cool in pan for 5 minutes. Remove from pan and serve warm.
Source: Midwest Living
Ingredients:
2 apples, unpeeled, cored, shredded
2/3 cup sugar
3/4 cup cranberries, chopped
1/2 cup carrot, shredded
3/4 cup walnuts, chopped
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil
Preparation:
1. Line a 12-cup muffin pan with paper cups and preheat oven to 375 degrees.
2. In a large mixing bowl stir together the apples and sugar. Add cranberries, carrots, and walnuts; stir to combine.
3. In a medium bowl sift together the flour, baking powder, baking soda, cinnamon, coriander, and salt. Stir flour mixture into fruit mixture. In a small bowl combine the eggs and oil. Add to fruit mixture and stir just until combined.
4. Spoon mixture into prepared muffin cups, filling each about 3/4 full.
5. Bake at 375 degrees for 20 to 25 minutes, until golden. Cool in pan for 5 minutes. Remove from pan and serve warm.
Source: Midwest Living