This afternoon, “the Littles” (Lily and Peter) and I had some fun in the kitchen making Cranberry Apple Muffins. This is a new recipe for me that I found at allrecipes.com through a google search. I modified the recipe with Whole wheat flour (hard white wheat) and sucanat (a type of raw sugar). I must admit that sometimes having the children help with my baking, etc. can make the kitchen feel a bit overcrowded. However, it does give me the chance to work on that rare and wonderful virtue called PATIENCE!!!
Cranberry Apple Muffins
INGREDIENTS
- 2 cups shredded peeled apples
- 1 1/3 cups sugar (I used sucanat)
- 1 cup chopped fresh or frozen cranberries
- 1 cup shredded carrots
- 1 cup chopped nuts
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour (I used whole wheat flour – hard white)
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
DIRECTIONS:
In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full.
Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
