Easy Food Recipes and Cooking - Fruity Breakfast Muffins
Makes 1 Dozen Medium Muffins
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
- Preheat the oven to 350°F. Grease and flour a 12-cup aluminum muffin pan or two 6-cup muffin pans.
- Soak raisins in hot water for 10 minutes then drain.
- Sift together the flour, cinnamon, baking soda and baking powder.
- In a bowl using a wire whisk, combine well the eggs, cream, sugar, salt, vegetable oil and vanilla extract.
- Combine the raisins, cranberries, carrots, apples, walnuts and zest. Add to the egg mixture and mix very well.
- Blend the flour-cinnamon mixture into the egg mixture. Combine just until smooth and no dry patches are seen. Do not overmix.
- Scoop out the batter onto the prepared muffin pan until each muffin cup is about 3/4 full.
- 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.
- Cool for a few minutes before removing from the pan. Serve while still warm.