Golden Harvest Muffins Recipes

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.

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.

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 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.

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.