SNEAK IT IN POWER MUFFINS

 

EMPIRE STATE MUFFINS

(Taste of Home...Beverly Collins)

 

2 CUPS SHREDDED UNPEELED APPLES

1 1/3 CUPS SUGAR

1 CUP CHOPPED CRANBERRIES

1 CUP SHREDDED CARROTS

1 CUP CHOPPED WALNUTS

2 ½ CUPS ALL-PURPOSE FLOUR

1 TBSP BAKING POWDER

2 TSP BAKING SODA

½ TEASPOON SALT

2 TSP GROUND CINNAMON

2 EGGS, SLIGHTLY BEATEN

½ CUP VEGETABLE OIL

 

In a large mixing bowl, combine the apples and sugar.

In another bowl combine the flour, baking powder, baking soda, salt and cinnamon.

To the dry ingredients add the cranberries, carrots and walnuts.

Add the apple/sugar mixture and mix well to combine.

In a small bowl, mix the eggs and oil.

Stir eggs and oil into the batter.

Fill about 18 greased muffin tins 2/3 full.

Bake at 375 F for 20 – 25 minutes or until a toothpick tests done.

Cool about five minutes before removing muffins.

 

  

MORNING GLORY MUFFINS

(Taste of Home...Paddy Webber)

 

2 CUPS FLOUR

1 ¼ CUPS SUGAR

2 TSP BAKING SODA

2 TSP CINNAMON

½ TSP SALT

2 CUPS SHREDDED CARROT

½ CUP RAISINS

½ CUP SHREDDED COCONUT

½ CHOPPED PECANS

3 EGGS

1 CUP VEGETABLE OIL

1 CUP SHREDDED UNPEELED APPLE

2 TSP VANILLA EXTRACT

 

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.

Stir in the carrots, raisins, coconut and pecans.

In another bowl, combine eggs, oil, apples and vanilla.

Add to flour mixture.

Stir only until combined.

Fill about 18 greased muffin tins 2/3 full and bake at 350 F for 15 – 20 minutes