Garden Bounty Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat oven to 375°F
• Spray 12-cup muffin pan with non-stick cooking spray.
• In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended.
• In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder.
• Stir flour mixture into applesauce mixture until moistened.
• Fill muffin cups 3/4 full.
• Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.

Steps:

• Preheat oven to 375*. In a large bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
• Stir in carrots, zucchini, pecans, coconut, and apples. In a smaller bowl, whisk together the remaining ingredients and add to the flour and vegetable mixture. Stir until blended.
• Spoon batter into greased or paper-lined muffin tins, filling each cup 2/3 full. Bake 22-28 minutes, or until muffins spring back when touched. Cool for 5 minutes before removing from pan.

Steps:

• Preheat oven to 400°F Grease or paper line 12 (2-1/2-inch) muffin cups.
• Combine flour, sugar, baking powder, and salt in large bowl; cut in cream cheese until coarse crumbs from.
• Combine milk, carrots, green onions, oil, and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into muffin pans.
• Bake 25 to 30 minutes until golden brown and toothpick inserted in center comes out clean.
• Immediately remove from pan and cool on wire rack for 10 minutes. Serve warm.

Steps:

• In large stock pot, heat 2quarts of water to boil, add macaroni, stir a few times, cook until a dente about 4 minutes, no longer.
• Drain in colander and pour macaroni back in pot.
• In medium skillet add oil, meat, onion and garlic.
• Brown meat and cook onion and garlic.
• Add peppers and carrots, if wanted. Cook about five minutes stirring a few times.
• Pour over the drained macaroni.
• Add the diced tomatoes.
• Add V-8 juice,sugar or Splenda, allspice.
• Stir and cook on burner on low for about.
• 15 minutes, until flavors are blended and hot and bubbly.
• Taste, salt and pepper to taste or Mrs. Dash.
• Serve in deep bowls.