Best Garden Muffins Recipes

GARDEN VEGETABLE MUFFINS

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.

GARDEN VEGETABLE CREAM CHEESE MUFFINS

Steps:

• 1. Preheat the oven to 400?F. 2. Sift the first six dry ingredients together in a large bowl, then add the remaining dry ingredients and stir to combine. 3. To prepare the goodie mixture, heat the olive oil in a skillet over medium heat. Add the onion, and cook until soft-about 5 minutes. Remove from the heat and let cool to room temperature. 4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine. 5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 7. Bake for 15 to 20 minutes. 8. Cool the muffins at least 10 minutes before removing from the tin.

GARDEN BOUNTY MUFFINS

Steps:

• Preheat oven to 375°F
• Spray 12-cup muffin pan with non-stick cooking spray.
• In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended.
• In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder.
• Stir flour mixture into applesauce mixture until moistened.
• Fill muffin cups 3/4 full.
• Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.

GARDEN MUFFINS

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.