Goldenharvestmuffinsii Recipes

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GOLDEN HARVEST MUFFINS

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



Golden Harvest Muffins image

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

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

GOLDEN HARVEST MUFFINS I

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



Golden Harvest Muffins I image

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.

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

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