Empire State Muffin

Preheat the oven to 180°C (top/bottom heat) and line a muffin tin with paper cases.

Wash the apples and coarsely grate them with the peel on. Peel and grate the carrot. Chop the cranberries.

Mix the flour, grated walnuts, baking powder, hartshorn salt, salt and cinnamon well in a bowl.

Beat the eggs with sugar and oil in a second bowl until frothy.

Add the flour mixture to the egg-sugar-oil mixture and fold in briefly until no dry flour is visible.

Stir in the apples, carrots and cranberries until evenly distributed.

Spoon the batter into the muffin cases, filling them about two-thirds to three-quarters full.

Bake the muffins for 20–25 minutes until golden brown.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and let them cool completely on a wire rack.