Fruit Veggie Muffins Food

FRUIT AND NUT MUFFINS

Fruit and Nut Muffins image

I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

4 cups diced peeled tart apples
1 cup sugar
1-1/2 cups raisins
1-1/2 cups chopped nuts
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt

Steps:

In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

FRUIT & VEGGIE MUFFINS

Fruit & Veggie Muffins image

My mother-in-law tried these at an AgShow. She raved how good they are. I haven't tried them myself yet. They certainly sound hearty!

Provided by French Lavender

Categories Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups shredded shredded cored unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrot
1 cup chopped walnuts
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 large eggs, beaten at room temperature
1/2 cup vegetable oil

Steps:

Preheat oven to 375 degrees F.
Grease 12 muffin cups or line with paper liners.
In a large bowl, mix apples and sugar well.
Add cranberries, carrots and nuts.
Stir gently to combine.
Sift together dry ingredients.
Add to apple mixture and stir well.
Stir in eggs and oil.
Mix gently, but thoroughly.
Divide batter evenly among muffin cups.
Bake 25-30 minutes.
Cool 5 minutes.
Remove to wire rack.

Nutrition Facts : Calories 356.9, Fat 16.6, SaturatedFat 2.1, Cholesterol 35.2, Sodium 311.7, Carbohydrate 48.8, Fiber 2.7, Sugar 25.5, Protein 5.4

MAGIC FRUIT-AND-VEGGIE CUPCAKES

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

Ingredients

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.

FRUIT MUFFINS

Fruit Muffins image

Fruit Muffins! My favorite, Never-Fail, Fruit (Blueberry, Berry) muffin recipe! Incredibly Moist and Fluffy! Happy Baking!

Provided by Crafty Cooking by Anna

Categories Breakfast

Time 45m

Number Of Ingredients 11

Ingredients

2 Cups All-purpose flour
3 tsps. Baking Powder
1/2 tsp. Salt
1 Egg
1 Cup Sugar
1 Cup Milk or Buttermilk
1/4 Cup Vegetable Oil
1 Tbsp. Vanilla Coffee Creamer or 1 tsp. Vanilla Extract
1 Tbsp. Whipped Mixed Berry cream cheese or Flavored yogurt (for extra moisture)
1 tsp. Lemon or Orange zest (optional)
1 1/2 Cup Fruit

Steps:

In a large bowl, combine flour, baking powder and salt.
In another bowl, whisk an egg, sugar, milk, oil, creamer and cream cheese.
Mix wet and dry ingredients together.
Add washed, dried and lightly mixed with flour fruit and lemon zest to the batter.
Mix quickly and lightly until moistened, but DO NOT over mix.
The batter will be lumpy.
Pour the batter into paper-lined muffin pan cups.
Preheat oven to 425F, then reduce to 400F during baking.
Bake for 18 - 25 minutes, or until golden brown.
Do Not overbake, check at 15 minutes and judge by color.
Enjoy!

Nutrition Facts : Calories 235 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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.

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