Breakfast Muffins

From The Shenandoah Valley Apple Cookbook. We first printed this recipe in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 2 cups apples, unpeeled, cored, diced
• 1 1/3 cups sugar
• 1 cup chopped cranberries
• 1 cup shredded carrots
• 1 cup chopped pecans
• 2 1/2 cups unbleached or rye flour
• 1|Tbsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp coriander (optional)
• 2 large eggs, beaten
• 1/2 cup vegetable oil

METHOD

1. In large bowl, mix apples and sugar and set aside.
2. Line 12 muffin tins with paper cups.
3. Preheat oven to 375 degrees.
4. Add cranberries, carrots and nuts to apple mixture.
5. Stir gently to combine.
6. Mix dry ingredients and add to apple mixture, stirring well.
7. Stir in eggs and oil, mixing gently but thoroughly.
8. Divide into muffin cups. Bake 25-30 minutes.
9. Cool for 5 minutes in pan, remove to wire rack.