Empire State Muffins Recipes

EMPIRE STATE MUFFINS

Empire State Muffins image

These muffins are really packed with lots of good stuff.I am not sure where I got this recipe (probably either the newspaper or my mother). They are very versitle can add or substitute alot of ingredients.

Provided by StephB

Categories Quick Breads

Time 50m

Yield 18 Muffins

Number Of Ingredients 12

Ingredients

2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup raisins or 1 cup blueberries
1 cup shredded carrot
1 cup chopped nuts
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil

Steps:

In a large bowl combine apples and sugar.
Gently fold in cranberries, carrots and nuts.
Combine dry ingredients and add to bowl.
Mix well to moisten dry ingredients.
Combine eggs and oil and stir into apple mixture.
Fill 18 greased muffin tins 2/3 full.
Bake at 375 for 20- 25 minutes.
Cool 5 minutes before removing from tins.

Nutrition Facts : Calories 240.6, Fat 10.8, SaturatedFat 1.5, Cholesterol 23.5, Sodium 328.5, Carbohydrate 33.6, Fiber 2, Sugar 17.2, Protein 3.9

EMPIRE STATE MUFFINS

Empire State Muffins image

I won first prize at our State Fair with this recipe. We have such delicious apples in this area - maybe that's why these muffins are so good!

Provided by Allrecipes Member

Time 35m

Yield 18

Number Of Ingredients 12

Ingredients

2 cups shredded tart apples
1 ⅓ cups sugar
1 cup chopped fresh or frozen cranberries
1 cup shredded carrots
1 cup chopped walnuts or pecans
2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 large eggs eggs, lightly beaten
½ cup vegetable oil

Steps:

In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees F for 20-25 minutes. Cool 5 minutes before removing from tins.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 32.6 g, Cholesterol 20.7 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 262.6 mg, Sugar 17 g

SUNSHINE STATE MUFFINS

Sunshine State Muffins image

Make and share this Sunshine State Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories Quick Breads

Time 35m

Yield 15 to18 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, melted
3 eggs, beaten
2/3 cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange marmalade
1/2 cup chopped walnuts

Steps:

In a large bowl, combine flour, sugar, baking powder and salt.
Add remaining ingredients; stir just until moistened (batter may be lumpy).
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 for 15-20 minutes or until top of muffin springs back when lightly touched.

EMPIRE STATE MUFFINS

Empire State Muffins image

These muffins are loaded with fruit and nuts. They're perfect to serve when the autumn apple harvest is abundant. -Beverly Collins, North Syracuse, New York

Provided by Taste of Home

Time 35m

Yield 18 muffins.

Number Of Ingredients 12

Ingredients

2 cups shredded tart apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries
1 cup shredded carrots
1 cup chopped walnuts or pecans
2-1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1/2 cup canola oil

Steps:

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 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

Nutrition Facts :

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