Chock Full O' Goodness Muffins

• DRY INGREDIENTS
• 2 cups flour
• 1/2 cup brown sugar, lightly packed
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cardamom
• 1/4 cup candied ginger, finely minced
• 1/4 cup walnuts, minced
• 1/2 cup dried cranberries
• WET INGREDIENTS
• 1 cup pineapple juice
• 1 apple, cored and coarsely chopped
• 1/3 cup carrot, grated
• 1/4 cup oil
• 1 egg, beaten

1. Preheat oven to 400u0b0F.
2. Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.
3. Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.
4. Gently stir and fold, just until all ingredients are incorporated into the batter.
5. Fill muffin tins 2/3 full with batter.
6. Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).
7. Crack open oven door and turn oven to broil.
8. Broil for three minutes or until the tops of the muffins are browned.
9. Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter!
10. FOR FREEZING:
11. Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.

ingredients, flour, brown sugar, baking powder, salt, cardamom, candied ginger, walnuts, cranberries, wet ingredients, pineapple juice, apple, carrot, oil, egg

Taken from www.food.com/recipe/chock-full-o-goodness-muffins-155371 (may not work)