CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
FALL HARVEST MUFFINS
Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.
Provided by Land O'Lakes
Categories Muffin Breakfast and Brunch
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
- Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
- Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
- Spoon batter evenly into prepared muffin pan cups. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 210 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 270 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
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
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
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
SIMPLE HARVEST MUFFINS
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
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.
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
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.
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
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- Apple Snickerdoodle Muffins. Treat the kids to a fun fall muffin with these sensational apple snickerdoodle muffins. Like snickerdoodle cookies, they’re full of cinnamon and sugar.
- Jiffy Cornbread Muffins. When I’m in the mood for buttery baked goods, I whip up a box of Jiffy cornbread. But not just any cornbread, cornbread muffins.
- Applesauce Muffins. What makes these muffins so special is they’re bursting with rich apple flavor. To make them, you’ll infuse the batter with applesauce and toss in a heaping of fall spices.
- Chocolate Chip Pumpkin Muffins. How do you make pumpkin muffins even better? You add chocolate! Semi-sweet, milk, chocolate, or dark chocolate will all taste great in this recipe.
- Apple and Carrot Superhero Muffins. These enticing muffins are reason enough to get out of bed on a chilly autumn morning. They’re full of wholesome ingredients that’ll get you ready for a big day.
- Pumpkin Cream Cheese Swirl Muffins. Attention pumpkin lovers, I’ve got your new favorite fall recipe and it comes with cream cheese! You’ll use a whole can of pumpkin puree with a dash of pumpkin pie spice.
- Starbucks Pumpkin Muffins. Starbucks makes the best pumpkin muffins, hands down. The trouble is the lines are always too long to wait. That’s why I love this copycat recipe!
- Coffee Cake Muffins. This tried and true classic is always a hit when I serve it to guests. I love how the sugary crumble topping is the perfect match for the tender muffins.
- Apple Spice Muffins With Caramel Glaze. You can never have too many fall apple muffin recipes! What sets this one apart is the elegant caramel glaze.
- Cinnamon Roll Muffins. Biting into these lavish cinnamon rolls will make you feel like a kid again. Each gooey muffin is rich in cinnamon sugar filling and a delightful cream cheese frosting.
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