Golden Fruit And Vegetable Muffins Recipes

GOLDEN FRUIT AND VEGETABLE MUFFINS

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.

GOLDEN HARVEST MUFFINS

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.

GOLDEN HARVEST MUFFINS I

Steps:

• Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
• Mix together oil, milk, vanilla and eggs.
• Stir the wet ingredients into the dry ingredients just until the dry are moistened.
• Do not over mix.
• Fill well greased muffin tins 3/4 full.
• Bake at 350°F for 20 to 25 minutes.