Best Vegetable And Fruit Kugel Cupcakes Recipes

Festive Vegetable Kugel image

Provided by Outta Here

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb zucchini, unpeeled (about 3 medium)
3 carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions, peeled and finely minced
2 garlic cloves, peeled and finely minced
1/2 cup fresh parsley leaves, minced
4 tablespoons fresh basil, minced or 1 teaspoon dried basil
6 eggs
1/2 cup matzo meal
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil

Steps:

Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
Combine all ingredients in a large mixing bowl and mix well.
Spray a 3-quart rectangular or oval casserole with nonstick spray.
Add vegetable mixture and spread evenly.
Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.

Nutrition Facts : Calories 101.5, Fat 3.4, SaturatedFat 0.9, Cholesterol 93, Sodium 257.8, Carbohydrate 13.2, Fiber 2, Sugar 3.5, Protein 4.9

Muffin Size Passover Vegetable Kugels image

Provided by Chef Dudo

Time 55m

Yield 12 small kugels

Number Of Ingredients 10

1 tablespoon oil
1 large onion, chopped
1/2 cup celery, chopped
1 1/2 cups carrots, grated
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
10 ounces frozen spinach, cooked and well drained
3 eggs, well beaten
2/3 cup matzo meal
salt and pepper

Steps:

Preheat oven to 375°F.
Grease 12 muffin tins or ramekins.
Heat oil in a skillet.
Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
Place drained spinach in a bowl.
Add eggs, sauteed vegetables and matzoh meal.
Season with salt and pepper.
Mix well.
Spoon into prepared tins.
Bake 35-40 minutes.

Nutrition Facts : Calories 74.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 52, Carbohydrate 9.6, Fiber 1.8, Sugar 1.9, Protein 3.6

Magic Fruit-and-Veggie Cupcakes image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 44m

Yield 24 mini cupcakes

Number Of Ingredients 18

Nonstick cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

Steps:

Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.