Looks good!

Sooz, you reminded me that I haven't made these in a long time, I'm about due to do some baking...

Annie

How big of a dice on the carrots? Do they come out crunchy? Annie I copied your dal recipe from that old thread. Will be making soon!

I shredded the carrots and then used a knife to chop them even more, so I wouldn't have "strands" of carrots. I did this for the apple as well. :0)

Sound like a great idea Sooz! I'm adding a note to the recipe.

I must try these too. Just need to buy some carrots.

I agree, shredded on the carrots for the muffins.

Cookbooke, I should make that dal again soon too, I've not thought of it in a while so thanks for the reminder.

Annie

Thanks so much for posting this. I couldn't eat these at all right now, but of course I had to click the link and Ann T's stacked enchiladas is something that I could certainly make (although not with regular tortillas)--those sound amazing, especially the green chili sauce..

Where is the recipe please. TIA

Lou, do you mean for the enchiladas? If you scroll way down the link in the OP, Annie posted it:

Stacked Enchiladas -Ann T
==================
Source: Southwest Cookbook
Here is the recipe Helene for the Stacked Enchiladas. I see no reason why you couldn't layer these over lapping in a lasagna pan and then slice to serve. You will have to double the ingredients for the sauce as well as the fillings.

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.
Pour the chicken stock misture into a blender or food processor.

Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Servings: 4

Thanks, Sooz, for the reminder! I need to make those muffins again! (They freeze nicely, too!). I always shred the carrots.

And Ann's Stacked Enchiladas are a regular on our table. I usually make a double batch of the green chili sauce and freeze some so I have it on hand whenever I get a craving for the enchiladas!

Linda

LInda, I make double sauce and freeze it too, then just add the cream when I'm warming the sauce. I really like them, both with and without the chicken added.

I'm happy to see you here, BTW. I've missed you.

Annie

This is one of my favorite "Cooking Forum" recipes. I use raisins usually since they are way cheaper than dried cranberries.

Pink, I buy those packages of Ocean Spray cranberries when they are on sale around November. They freeze really well and are cheaper to use than dried cranberries. Heeeey, November is next month! Time to restock the freezer with cranberries!

I finally made these this morning and they were great! I made 24 regular size muffins. I bought a bag of Dole frozen cranberries, since the fresh ones were not available here yet. Veggie hating husband liked them. Thanks Sooz for posting this.

I do the same sooz. I miss that old "best of" thread! Although I cook something new or even cook at all these days so rarely.

I stock up on cranberries also. This summer my freezer died and we didn't see in time and I lost everything in it.

Thanks! I have been wanting a good carrot muffin for a long time. Plus the apples and cranberries sound like a wonderful addition.

Question, though:

How do you shred the apples, if they have peels on? And I assume you want a tart apple?

I used the apples I had here. They were Fuji. I started shredding with the skin on, but it wasn't working, so I peeled then shredded. I don't have a food processor, so I used the largest size on a hand grater. I don't know if it was the apple or the fact that I did them by hand that made it hard to shred the peel.

I used my food processor's special shredding blade for the apples and the carrots. For the cranberries, I just used the regular chopping blade.

Sherry, glad you made these and liked them.... as you found out, and this might be helpful for Linnea's question, using a hand grater can be difficult with the skins still on the apples.

Thanks for all the advice. I used the food processor to shred the apples and carrots. I didn't have any frozen cranberries left, so I used 1/2 craisins and 1/2 dried cherries. I think the zip of fresh or frozen cranberries would be better. I used pecans, and with all the cinnamon flavor in these muffins, I couldn't taste the nuts, though the texture of a little crunch was there. So I would advise to use walnuts for their flavor. Very nice, moist muffins. I am bringing half to my sister. My recipe made 2 dozen muffins.