Empire State Muffins (New York)

These muffins are loaded with fruit and nuts. They’re perfect to serve when the autumn apple harvest is abundant.

2 cups tart apples, shredded
1 1/3 cups sugar
1 cup fresh or frozen cranberries, chopped
1 cup carrots, shredded
1 cup walnuts or pecans, chopped
2½ cups all-purpose flour, unbleached
1 Tbsp. baking powder
2 tsp. baking soda
½ tsp. sea salt
2 tsp. ground cinnamon
2 large eggs, lightly beaten
½ cup canola oil

Preheat oven to at 375°F, grease 18 muffin cups.

In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.

Fill prepared muffin cups two-thirds full.

Bake for 20-25 minutes. Cool 5 minutes before removing from tins.

Makes 18 muffins.