bed and breakfast recipes for Fall Harvest Muffins. The ingredients include cranberries, apples and carrots.
Start by preheating the oven to 375 degrees.
Combine 2 cups of shredded apples with 1 1/3 cups of sugar and let stand for 5 minutes.
Add 1 cup of chopped cranberries, 1 cup of shredded carrots, 2 beaten eggs, and 1/2 cup of canola oil.
In a separate bowl combine 2.5 cups of flour, 1 T. of Baking Powder, 1 t. Baking Soda, 1 T. Cinnamon, and 1/2 t. salt.
Combine the 2 mixtures until just moistened. Fill in baking cups and bake for 25-30 until a toothpick inserted comes out clean.
Your guests are sure to love these tasty muffins.
Written by Carol Steffey, Garden Gate Get-A-Way Bed & Breakfast, Millersburg, Ohio (330) 674-7608 www.garden-gate.com