Badger State Muffins
These muffins brilliantly showcase the produce and spice of Fall in Wisconsin, and make the perfect back-to-school breakfast.
Source: Midwest Living
Makes 12 muffins
Ingredients
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1 cup unpeeled, cored, shredded apples
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2/3 cup sugar
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1/2 cup halved cranberries, fresh
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1/2 cup carrot, shredded
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1/2 cup chopped pecans or walnuts
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1 1/4 cups all-purpose flour
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1 1/2 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground coriander
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1/4 teaspoon salt
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1 egg, lightly beaten
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1/4 cup cooking oil of your choosing
Directions
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Preheat the oven to 375 degrees F and either grease or line a muffin tin.
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In a large bowl, stir together the apples and sugar. Add carrots, cranberries, and nuts. Stir and set aside.
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In a medium bowl, mix flour, baking powder, baking soda, cinnamon, coriander, and salt.
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Slowly mix dry ingredients into the fruit mixture. When combined, add egg and cooking oil and stir again.
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Fill each muffin mold 3/4 of the way full and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
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Enjoy!