Best 4 Golden Fruit And Vegetable Muffins Recipes
Golden Fruit and Vegetable Muffins: A Nutritious and Delicious Breakfast Treat
Kick-start your day with the goodness of fruits, vegetables, and whole grains with our delightful Golden Fruit and Vegetable Muffins. These muffins are a perfect blend of flavors and textures, offering a symphony of taste in every bite. Made with a combination of fresh fruits and grated vegetables, these muffins are bursting with natural sweetness and vibrant colors. The wholesome mix of oats, flour, and spices adds a satisfying crunch and a nutty aroma. Each muffin is a mini masterpiece, packed with essential vitamins, minerals, and dietary fiber, making them an ideal choice for a nutritious and balanced breakfast or snack. Whether you're looking for a quick and easy weekday breakfast or a delightful treat for your family and friends, our Golden Fruit and Vegetable Muffins are sure to be a hit. Explore the detailed recipes within this article to discover how to create these golden gems in your own kitchen and indulge in a guilt-free indulgence that nourishes your body and tantalizes your taste buds.
GOLDEN FRUIT AND VEGETABLE MUFFINS
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
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.
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
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.
Tips:
- Use ripe and fresh fruits and vegetables for the best flavor and texture.
- Grate the fruits and vegetables finely so that they blend well into the batter.
- Do not overmix the batter, as this can make the muffins tough.
- Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
Golden fruit and vegetable muffins are a delicious and healthy way to start your day. They are packed with vitamins, minerals, and fiber, and they are also a good source of antioxidants. These muffins are also easy to make and can be customized to your liking. Try adding different fruits and vegetables, nuts, or seeds to create your own unique muffin recipe!
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