Chock Full O' Goodness Muffins

• DRY INGREDIENTS
• flour↗2 cups
• brown sugar, lightly packed↗1⁄2 cup
• baking powder↗2 1⁄4 teaspoons
• salt↗1⁄2 teaspoon
• cardamom↗1 teaspoon
• candied ginger, finely minced↗1⁄4 cup
• walnuts, minced↗1⁄4 cup
• dried cranberries↗1⁄2 cup
• WET INGREDIENTS
• pineapple juice↗1 cup
• apple, cored and coarsely chopped↗1
• carrot, grated↗1⁄3 cup
• oil1⁄4 cup
• egg, beaten↗1

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.

3. 3

   Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.

4. 4

   Gently stir and fold, just until all ingredients are incorporated into the batter.

5. 5

   Fill muffin tins 2/3 full with batter.

6. 6

   Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).

7. 7

   Crack open oven door and turn oven to broil.

8. 8

   Broil for three minutes or until the tops of the muffins are browned.

9. 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. 10

    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.