Fruit Veggie Muffins Recipes

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 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.

SAVORY VEGAN VEGGIE MUFFINS

Savory Vegan Veggie Muffins image

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

Ingredients

cooking spray
2 cups all-purpose flour
⅓ cup cornmeal
2 tablespoons nutritional yeast
1 tablespoon garlic powder
1 teaspoon baking powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon baking soda
2 pinches salt
⅓ cup fresh cilantro, or to taste
1 stalk celery, roughly chopped
½ medium Roma tomato
¼ medium onion
1 teaspoon minced garlic
¾ cup low-sodium vegetable juice (such as V8®)
½ cup plain unsweetened almond milk
1 teaspoon olive oil

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 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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