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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Draven Ryan
[email protected]Overall, I really enjoyed these muffins. They're a healthy and delicious way to start the day.
Atticus Groves
[email protected]These muffins are a bit more dense than I expected, but they're still very good. I think they would be perfect for a packed lunch or a quick breakfast.
naik raza
[email protected]I made these muffins with a few different variations, like adding chocolate chips, nuts, and different fruits. They all turned out great!
Alex Andromedov
[email protected]These muffins are a great way to sneak some extra fruits and vegetables into your kids' diet.
Godstime Michael
[email protected]I'm not a big fan of vegetables in baked goods, but these muffins were surprisingly good. The vegetables added a nice sweetness and texture.
Tilahun Asefa
[email protected]These muffins are so moist and flavorful. I can't believe they're made with fruits and vegetables!
Gul Rehman
[email protected]I love that these muffins are made with whole wheat flour and honey instead of sugar. They're a much healthier option than other muffins.
Melinda Wardeck
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Fahad ulshamsjutta
[email protected]These muffins are so easy to make and they're a great way to get your kids to eat their fruits and vegetables.
Fatima Riyah
[email protected]I'm not a big fan of muffins, but these were really good. The fruit and vegetable combination was perfect and the muffins were light and fluffy.
Alain Perez L
[email protected]I made these muffins for a party and they were a big success. Everyone raved about how moist and flavorful they were.
Muhammad Kashif khan
[email protected]These muffins were a hit! My kids loved them and they're so easy to make.