Best Fruit Veggie Muffins Recipes
FRUIT & VEGGIE MUFFINS
Steps:
- Preheat oven to 375 degrees F. Mix together dry ingredients in a bowl. Set aside. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed. Finally, add the dry ingredients and mix just until combined and wet. Scoop the mixture into a prepared muffin pan Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger. These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months. Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)
FRUIT & VEGGIE MUFFINS
My mother-in-law tried these at an AgShow. She raved how good they are. I haven't tried them myself yet. They certainly sound hearty!
Provided by French Lavender
Categories Quick Breads
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Grease 12 muffin cups or line with paper liners.
- In a large bowl, mix apples and sugar well.
- Add cranberries, carrots and nuts.
- Stir gently to combine.
- Sift together dry ingredients.
- Add to apple mixture and stir well.
- Stir in eggs and oil.
- Mix gently, but thoroughly.
- Divide batter evenly among muffin cups.
- Bake 25-30 minutes.
- Cool 5 minutes.
- Remove to wire rack.
Nutrition Facts : Calories 356.9, Fat 16.6, SaturatedFat 2.1, Cholesterol 35.2, Sodium 311.7, Carbohydrate 48.8, Fiber 2.7, Sugar 25.5, Protein 5.4
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