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.
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Nickesa Charles
[email protected]These muffins are the perfect healthy snack. They're filling and satisfying, and they won't break the bank.
Matthew Clinton
[email protected]I made these muffins for a bake sale and they sold out in minutes!
Tabassum Asghar
[email protected]These muffins are so versatile. You can add any type of fruits or vegetables you like.
Bebute Gaen
[email protected]I'm allergic to nuts, so I used sunflower seeds instead. They added a nice crunch to the muffins.
Lovemore Fakudze
[email protected]These muffins are a great way to use up leftover fruits and vegetables.
Tamara Lothian
[email protected]I didn't have any fruits or vegetables on hand, so I made the muffins with chocolate chips instead. They were still delicious!
JM TV
[email protected]The muffins were a little dry. I think I should have added some more oil or butter to the batter.
SA Tech24
[email protected]I had some trouble getting the muffins to rise evenly. I think I might have overmixed the batter.
Devon Gilbert
[email protected]The muffins were a little too sweet for my taste, but I think that's because I used a sweeter variety of apple.
Seidu Zenab
[email protected]I'm definitely going to be making these muffins again and again.
Ambree Bolin
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Irshad Boy
[email protected]I made a few substitutions to this recipe and they still turned out great. I used almond milk instead of regular milk and added some chopped nuts.
Mr Billa
[email protected]These muffins are so easy to make. I had them ready in less than 30 minutes.
Taha Anwar
[email protected]I love that this recipe uses whole wheat flour and honey. It makes the muffins healthier and more wholesome.
Osa Sona
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables. They're so yummy, they won't even realize they're healthy.
Azoro Mmesoma
[email protected]I was skeptical about making muffins with fruits and vegetables, but I'm so glad I tried this recipe. They turned out amazing!
goshi 222
[email protected]These are the best muffins I've ever had! The combination of fruits and vegetables makes them so moist and flavorful.
Marko Tasic
[email protected]I made these muffins for a potluck and they were a huge success. Everyone raved about how delicious they were.
Adrian Folkman
[email protected]These muffins were a hit with my family! They're moist, flavorful, and packed with goodness. Even my picky eater loved them.