Goldenharvestmuffinsii Recipes

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GOLDEN HARVEST MUFFINS



Golden Harvest Muffins image

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

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

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

FLAXSEED GOLDEN HARVEST MUFFINS



Flaxseed Golden Harvest Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 15

1 cup Fiber One™ cereal
2/3 cup fat-free (skim) milk
1 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon canola or soybean oil
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
4 egg whites or 1/2 cup fat-free cholesterol-free egg product

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.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g

GOLDEN HARVEST MUFFINS I



Golden Harvest Muffins I image

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

2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons cinnamon
1/2 teaspoon clove
4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup grated carrot
1 cup coconut
1 cup chopped walnuts
4 cups shredded peeled apples (about 5 medium)
1 cup raisins
1 1/2 cups oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

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



Golden Harvest Muffins image

Incredible muffins filled with the flavors of fall. With the warm spice of cinnamon and delicious ingredients like fresh apples, carrots, coconut and nuts.

Provided by Sheryl

Time 55m

Number Of Ingredients 15

2 cups all-purpose flour
2 cups whole wheat flour
2 cups granulated sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
½ teaspoon cloves
4 cups (8 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup nuts, chopped
1½ cups vegetable oil
½ cup milk
4 teaspoons vanilla
3 large eggs, beaten

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.

Nutrition Facts : ServingSize 1 Muffin

SIMPLE HARVEST MUFFINS



Simple Harvest Muffins image

Make and share this Simple Harvest Muffins recipe from Food.com.

Provided by The Rabbit

Categories     < 30 Mins

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda, aluminum-free
2 cups yogurt
1/2 cup butter, melted
2 eggs
1 cup fruit, chopped, combination of your choice of fresh and dried
1/2 cup nuts, chopped, and seeds
1 teaspoon cinnamon or 1 teaspoon combination allspice, nutmeg, ginger, clove

Steps:

  • Preheat oven to 400 degrees.
  • Mix together dry ingredients.
  • Mix fruits, nuts and spices into dry ingredients.
  • Whisk together eggs and yogurt in a separate bowl.
  • Add melted butter to yogurt mixture, whisking to combine.
  • Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
  • Divide evenly into 12 lined muffin cups - load them full as these don't rise.
  • Bake for 18-25 minutes or until firm and golden.
  • Cool on a rack.

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