Fruity Breakfast Muffins

Easy Food Recipes and Cooking - Fruity Breakfast Muffins
Makes 1 Dozen Medium Muffins

Fruity Breakfast Muffins
1/4 cup golden raisins
1 3/4 cups all-purpose flour, sifted
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
2 tablespoons cream
2/3 cup washed sugar
Pinch of iodized salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup dried cranberries,chopped
1/4 cup carrots, grated
1/4 cup apples, grated
1/2 cup walnuts, toasted and chopped
Orange zest from a half orange

  1. Preheat the oven to 350°F. Grease and flour a 12-cup aluminum muffin pan or two 6-cup muffin pans.
  2.  Soak raisins in hot water for 10 minutes then drain.
  3. Sift together the flour, cinnamon, baking soda and baking powder.
  4. In a bowl using a wire whisk, combine well the eggs, cream, sugar, salt, vegetable oil and vanilla extract.
  5. Combine the raisins, cranberries, carrots, apples, walnuts and zest. Add to the egg mixture and mix very well.
  6. Blend the flour-cinnamon mixture into the egg mixture. Combine just until smooth and no dry patches are seen. Do not overmix.
  7. Scoop out the batter onto the prepared muffin pan until each muffin cup is about 3/4 full.
  8. Bake for 25 to 30 minutes or until a tester inserted in the middle of the muffin comes out clean. When pressed lightly, the muffin should feel springy but tender.
  9. Cool for a few minutes before removing from the pan. Serve while still warm.