Best 3 Golden Harvest Muffins Recipes

Golden harvest muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are made with a variety of ingredients, including oats, flour, sugar, eggs, butter, and spices. Golden harvest muffins can also be customized with different fruits, nuts, and seeds. The result is a moist and flavorful muffin that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

Tips:

For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make gluten-free muffins, use a gluten-free flour blend. You may need to add a little extra liquid to the batter, as gluten-free flours tend to be more absorbent.
For a vegan version of these muffins, use a plant-based milk and butter substitute. You can also use mashed banana or applesauce in place of the eggs.
Be sure to not overmix the batter, as this can make the muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow in the oven.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Golden Harvest Muffins are a delicious and easy-to-make breakfast treat. They are perfect for busy mornings or as a snack on the go. With their moist texture and sweet flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give Golden Harvest Muffins a try.