BADGER STATE MUFFINS

1 cup shredded apples, cored but not peeled
2/3 cup sugar
1/2 cup chopped cranberries
1/2 cup shredded carrots
1/2 cup chopped walnuts or pecans
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon salt
1 egg
1/4 cup cooking oil

Heat oven to 375 degrees F. Oil 10 to 12 muffin cups (2 1/2 inch in circumference). Line them with paper muffin liners.

Combine apples, sugar, cranberries, carrots and nuts in a large bowl.

Using a second bowl, combine flour, baking powder, baking soda, cinnamon, coriander and salt. Whisk until well blended. Stir flour mixture into fruit mixture.

Beat egg and oil in the second bowl. Add to batter and stir to barely combine (do not over mix). Fill muffin cups three-quarters full.

Bake until a toothpick inserted near center of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the pan 5 minutes, and then remove. Serve warm.

Makes 10 to 12 muffins
Source: Cafe Wisconsin Cookbook by Joanne Raetz Stuttgen and Terese Allen