 | Allergy Recipes |
|---|---|
 | Breads |
 | Breakfast |
 | Main Dishes |
 | Side Dishes |
 | Soups |
 | Sauces |
 | Desserts |
 | Candy |
 | Party Foods |
 | Beverages |
- Choose a Style:
- Regular Sized Text
- Large Text
No need to click anywhere for a printer-friendly version. Just print!
Click here for an alphabetical listing of all recipes.Bay State Breakfast Muffins
- 2 c. shredded or finely diced apples
- 1 1/3 c. sugar
- 1 c. chopped cranberries
- 1 c. shredded carrots
- 1 c. walnuts or pecans
- 2 1/2 c. flour
- 3 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 2 tsp. ground coriander
- 2 large eggs, beaten
- 1/2 c. vegetable oil
- 24-36 whole cranberries
In a large bowl, mix apples and sugar. Set aside. Line a 12 c. muffin tin with paper or foil liners or grease lightly. Heat oven to 375°
Add cranberries, carrots, and nuts to apple mixture. Stir gently to combine. Combine dry ingredients. Add to applel mixture and combine thoroughly. Stir in eggs and oil, gently, but thoroughly. Divide evenly among muffin cups. Drop 2-3 whole cranberries on top of batter for each muffin. Bake for 25 to 30 minutes until the tops are just slightly rounded. Cool for 5 minutes and remove from pan.