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Cranberry Apple Muffins

SUBMITTED BY: Esther Bowers

"It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a 'must' around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. --Esther Bowers, Westland, Michigan"
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 18 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups shredded peeled apples
  • 1 1/3 cups sugar
  • 1 cup chopped fresh or frozen cranberries
  • 1 cup shredded carrots
  • 1 cup chopped nuts
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt

DIRECTIONS

  1. In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full.
  2. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by trollmother
these were very good, but the coriander was a bit too much. next time i think i'll either cut in down to 1 tsp or omit it all together. thanks for the recipe! they didn't stay on my counter long!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by veggiemommie
I was searching for a fall muffin recipe that wasn't too sweet and had some goodness to it. This recipe filled those requirements exactly. My family, including the teenagers, loved them. I used fresh chopped cranberries which gave these muffins little chunks of tang. These muffins could be served as a dessert or with a meal. I am serving these for a home school gathering tomorrow and I am sure they will be a hit. I think that your choice of apple type would make a difference in the recipe outcome. I used mild yellow and red delicious apples and used a hand grater for both apples and carrots, using the fine grate. Make sure not to overmix when adding the dry ingredients.I didn't use a mixer at all but did everything by hand. The hardest part was chopping the fresh cranberries. Thanks Esther for sharing this wonderful recipe. I am sure it will become an Autumn staple in our home!!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by healthnuthikers
these muffins are great i like the flavor alot i would probably like it with dried cranberries better because of the tartness of the fresh ones but my hustband loved them i made 12 at 6:00 and its 8:00 now and there are only 3 left!

0 users found this review helpful


 
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