Apple, Carrot and Walnut Muffins (Recipe and How to Cook)

SERVES

Makes 12 large muffins

PREPARATION TIME

30 minutes

BAKING TIME

15 minutes

INGREDIENTS

2 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinamon

4 large eggs

1 cup granulated white sugar

1 cup oil, corn or canola

1 cup finely grated raw carrots

1 cup grated apple (approx. 2 large)

1/2 cup pecans or walnuts, coarsely chopped

1/2 cup dried cranberries

CREAM CHEESE FROASTING (Optional)

1/2 cup cream cheese, room. temperature

1 1/2 to 2 cups confectioner's sugar

1/4 cup unsalted butter, room temperature

2 tsp. lemon zest

HOW TO COOK

1. Preheat oven to 350F (180C) and place rack in center of the oven. Place paper liners in 12 muffin cups.

2. Whisk together flour, baking soda, salt and ground cinnamon in a mixing bowl.

3. In another large bowl, whisk eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated. Using a large rubbe spatula, fold in the grated carrots, grated apple, chopped nuts and cranberries. Make sure not to overheat the batter; just mix lightly to incorporate.

4. Divide the batter into 12 large muffin cups. Bake for about 14 to 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from the oven and transfer to a wire rack to cool completely.

5. Make the cream cheese frosting: With a wire whisk or an electric mixer fitted with the paddle attachment, whisk together cream cheese, confectioner's sugar, butter and lemon zest until smooth and creamy.

6. Using a pipping bag, knife or a small metal spatula, spread the cream cheese frosting on top of each cupcake. Cover and refrigerate until ready to serve.

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