Chock Full O’ Goodness Muffins

(from saymyname’s recipe box)

12 muffins

Categories: Breakfast, Muffins

Ingredients

  • DRY INGREDIENTS:
  • 2 cups flour
  • 1/2 cup brown sugar , lightly packed
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 1/4 cup candied ginger , finely minced
  • 1/4 cup walnuts , minced
  • 1/2 cup dried cranberries
  • WET INGREDIENTS:
  • 1 cup pineapple juice
  • 1 apple , cored and coarsely chopped
  • 1/3 cup carrot , grated
  • 1/4 cup oil
  • 1 egg , beaten

Directions

  1. Preheat oven to 400°F.

  2. 2

  3. Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.

  4. 3

  5. Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.

  6. 4

  7. Gently stir and fold, just until all ingredients are incorporated into the batter.

  8. 5

  9. Fill muffin tins 2/3 full with batter.

  10. 6

  11. Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).

  12. 7

  13. Crack open oven door and turn oven to broil.

  14. 8

  15. Broil for three minutes or until the tops of the muffins are browned.

  16. 9

  17. Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter!

  18. 10

  19. FOR FREEZING:.

  20. 11

  21. Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.

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