Best Garden Bounty Muffins Recipes

Garden Muffins image

Provided by Celeste

Categories Breads

Time 37m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 15

4 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
1/2 teaspoon nutmeg
4 teaspoons cinnamon
1 teaspoon salt
2 cups grated carrots
2 cups grated zucchini
1 cup chopped pecans
1 cup coconut
2 tart apples, peeled and grated
6 eggs (or egg equivalent)
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

Steps:

Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.

Nutrition Facts : Calories 327.6, Fat 16.3, SaturatedFat 4, Cholesterol 53.3, Sodium 344.2, Carbohydrate 42, Fiber 2.4, Sugar 23.8, Protein 5

Garden Vegetable Muffins image

Provided by southern chef in lo

Time 35m

Yield 12 muffins

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 (3 ounce) package cream cheese
3/4 cup milk
1/2 cup carrot, finely shredded or grated
1/4 cup chopped green onion
1/4 cup vegetable oil
1 egg

Steps:

Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups.
Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.