Garden Bounty 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 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.

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.