GOLDEN FRUIT AND VEGETABLE MUFFINS
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
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.
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