Best Golden Fruit And Vegetable Muffins Recipes

GOLDEN HARVEST MUFFINS

Golden Harvest Muffins image

Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 18

Number Of Ingredients 15

Ingredients

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Steps:

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g

GOLDEN FRUIT AND VEGETABLE MUFFINS

Golden Fruit and Vegetable Muffins image

Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from "Sweet and Savory Muffins" and was in a November 1985 issue of Bon Appetit magazine.

Provided by Leslie in Texas

Categories Quick Breads

Time 1h

Yield 10-12 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon ground coriander
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
2/3 cup grated crookneck yellow squash
2/3 cup finely grated peeled carrot
1/3 cup finely chopped apricot
1/3 cup chopped golden raisin
2 eggs, room temperature
1/2 cup butter, melted and cooled
1/2 teaspoon vanilla

Steps:

Preheat oven to 375 degrees.
Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
Mix first 7 ingredients in large bowl.
Stir in squash, carrot,apricots and raisins.
Whisk eggs in small bowl to blend; whisk in butter and vanilla.
Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
Spoon batter into prepared cups, filling each 3/4 full.
Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
Cool 5 minutes; turn out of pan.
Serve warm or at room temperature.