Golden Harvest Muffins Food

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.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

FLAXSEED GOLDEN HARVEST MUFFINS

Steps:

• Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
• Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.

HEALTHY HARVEST BREAKFAST MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

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.

GOLDEN HARVEST MUFFINS

Steps:

• Heat oven to 350°.
• Combine flours, sugar, baking soda, cinnamon, salt and cloves.
• Add apples, carrots, coconut, and nuts.
• Mix well.
• Add oil, milk, vanilla and eggs.
• Stir until moistened.
• Fill 36 muffin cups 3/4 full.
• Bake 20 minutes.
• Immediately remove from pans.

GOLDEN MUFFINS

Steps:

• Drain pineapple well.
• Sift together flour, sugar, baking powder, salt and nutmeg.
• Beat together egg and milk; stir in pineapple and orange rind.
• Blend into dry ingredients, along with melted butter, mixing as little as possible until all particles are just moistened.
• Spoon into lightly greased muffin pans.
• Bake in a preheated 400-degree oven 20- 25 minutes until golden.
• Cool 5 minutes before removing from pan.
• Serve warm!