These muffins are a great hit at our Bed and Breakfast and we seldom have
any leftovers. These muffins are heavy and hearty with a mouthful of flavor
and texture. They make a great breakfast just by themselves.
2 1/2 cups all-purpose flour
1 1/3 cups white sugar
1 Tablespoon baking powder
2 Teaspoons baking soda
2 Teaspoons ground cinnamon
1 Teaspoon fresh grated nutmeg
1/2 Teaspoon sea salt
2 Eggs (lightly beaten)
1/2 Cup vegetable oil
2 Cups coursely chopped apples
1 Cup shredded carrots
1 Cup dried cranberries
1 cup coursely chopped pecans
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon,
nutmeg and sea salt. In a separate bowl mix eggs and oil. Add apples, carrots,
cranberries and pecans; mix into dry ingredients (batter will be thick!!). Fill
muffin cups to 3/4 full and bake at 350 degrees for 20-25 minutes or until
done. Yields about 2 dozen. An alternative is to put batter in mini loaf
pans.
