The Friki Tiki Kookbook - Snackage - Raw Cranberry/Apple/Carrot Muffins

Raw Cranberry/Apple/Carrot Muffins

pretty straight-forward name, isn't it? Shirley, the too-cool-for-words receptionist at the Potomac News, makes these (and shares). If you're looking for a desserty kind of thing to bring to a potluck, or simply to show your Significant Other or his/her family that you're actually domestic, give this recipe a whirl. Also good for a cold and crabby day indoors, assuming you've got a big bag of cranberries in the fridge or freezer (don't we all?).

3 cups of chopped apple
3 cups of cranberries
2 cups of grated carrot
2 cups of sugar
4 eggs, lightly beaten
1 cup of oil
4 teaspoons of vanilla extract
4 cups of all-purpose flour
4 teaspoons of baking soda
4 teaspoons of cinnamon
2 teaspoons of salt
2 cups of raisins
2 cups of chopped nuts (pecans or walnuts)

Preheat the oven to 325 degrees. Grease 32 muffin tins.

Put three mixing bowls on the counter. Mix the apples and sugar in one and set it aside. Put the eggs, oil and vanilla in the second and stir until well-blended. In the third bowl, put the flour, baking soda, cinnamon and salt, and stir the mixture with a fork until blended. (Something about using three bowls makes me think of fairy tales, which always did things in threes. Whatever.)

Stir the egg mixture into the apples and sugar and mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well. (Use your hands; this is a stiff batter.) Sprinkle the raisins and nuts over the batter and mix until evenly distributed. Spoon into muffin pan.

Bake for about 25 minutes, or until a straw comes out clean when inserted into the center of the muffin.