How To make Garden Harvest Muffins
4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
2 c. grated zucchini
1 c. raisins
1 c. chopped pecans
1 c. coconut
2 tart apples, peeled and grated
6 large eggs
1 c. vegetable oil
1 c. buttermilk
2 tsp. vanilla
Preheat the oven to 375F. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl, whisk together the remaining ingredients and add to the flour- vegetable mixture. Stir the batter until just blended. Spoon the batter into well-buttered muffin tins (or use paper liners). Bake on the middle rack for 25 to 30 minutes, or until the muffins are springy to the touch. Let the muffins cool in the tins for 5 minutes, then turn them out onto a rack. Makes about 30 muffins
How To make Garden Harvest Muffins's Videos
BUTTERNUT SQUASH MUFFINS - 13/100 DAYS OF HEALTHY BREAKFASTS
Day 13/100 of my Healthy Breakfast Ideas series. Delicious and healthy savory muffins which are delicious hot or cold. Make these today to have for breakfast throughout the week! SAVE this recipe to make later and follow for more recipes like this.
INGREDIENTS (makes 12)????????????
➡️ Half a butternut squash
➡️ 2 cups spinach
➡️ 0.75 cup (93g) Parmesan
➡️ 0.5 cup (64g) feta cheese
➡️ 1 tbsp hot mustard
➡️ 2 eggs
➡️ 1 cup (128g) whole milk
➡️ 2 cups (256g) plain flour
➡️ 1 tsp bicarbonate soda
➡️ Pumpkin seeds (optional)
Nutritional Information
Each Muffin contains 168 calories | 23.2g carbohydrates | 5.1g fat | 8.2g protein
Method
1. Preheat the oven to 180oC /356oF
2. Slice your butternut squash into small cubes (there is no need to peel it). Place onto a baking tray and drizzle with olive oil and sprinkle with salt and pepper
3. Once the squash is soft and you can pierce it with a fork, remove from the oven and leave to cool
4. In a bowl, add the chopped spinach, feta and parmesan cheese, and your cooled butternut squash cubes
5. In a separate bowl, mix together the eggs, milk and mustard and add to the bowl with the squash
6. Add in the flour and bicarbonate of soda and stir all ingredients together well
7. Grease a muffin tin well with butter and split your mix into the 12 muffin holes. Top with pumpkin seeds
8. Bake for around 20 minutes until the muffins are golden. Leave to cool and then remove from the muffin tray
#proteinbreakfastidea #breakfastinspiration #breakfastideas #highprotein #healthybreakfasts #breakfastinspiration #savourymuffins #muffins #butternutmuffins #recipe
Fall Harvest Muffins
Fall Harvest Muffins
Dry ingredients
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon, nutmeg
Wet ingredients
1 cup apple juice, or apple cider
1/3 cup vegetable oil
1/4 cup, pure, maple, maple syrup
1 lightly beaten egg
1 teaspoon vanilla
1 granny Smith, apple, peeled and shredded
3/4 cup coarsely, chopped walnuts
One cup raisins, or Craisins
Bake 350° 28 minutes
Harvesting & Baking with Serviceberries! ???? ???? ????
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Recipe (Thanks Misty for typing it up)
1 cup all purpose flour
2 tbsp flax seed
2 tsp ground cinnamon
1/2 tsp salt
1/2 cup honey
1 cup (8 oz) greek yogurt
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
2 eggs
1/2 mashed banana
1 chopped apple (can use applesauce)
1/3 cup frozen huckleberries (or blueberries or serviceberries)
Topping Ingredients:
1/4 cup brown sugar
3 tbsp whole wheat flour
1/2 tsp ground cinnamon
1 tbsp flax seed
2 tbsp cold butter
Directions:
Combine dry ingredients in a large bowl. In another, beat the eggs, honey yogurt and banana. Stir into dry ingredients just until moistened. Fold in apples and berries. Fill greased or paper lined muffin cups, 2/3 full.
Combine topping dry ingredients, cut in butter until the mixture resembles coarse crumbles. Sprinkle a rounded teaspoonful over each muffin.
Bake at 400 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve Warm. Yields 16 muffins.
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How to make Smoked Trout and Goats Cheese Savoury Muffins recipe Bondi Harvest
The flavours in these muffins are going to blow your minds!!! beautiful smoked trout, melted goats cheese oh yeah!!!!
Ingredients:
1 Leek
1 Garlic Clove
2 Cups of Plain Flour
1.5 Tsp Baking Powder
1/2 Cup Parmesan Cheese
160mls Milk
1 egg
1 Smoking Trout
200g Goats Cheese
Method:
Chop and grate your Leek and Garlic and sweat down in a frying pan over medium heat. When they are ready pop them in the fridge to cool down.
Meanwhile mix your flour, baking powder, Milk and egg.
When your leek and garlic are room temp. mix them through your wet mix.
Add big generous chunks of smoked trout fresh and very gently fold through the mix.
Spoon mix into a paper lined muffin tin (makes 6).
Finally press a 2cm cube of goats into the top of each muffin before placing in the oven at 175 degrees for 30mins.
Enjoy!!
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Music by Jai Pyne
© Bondi Harvest 2013
Cranberry-Pecan Streusel Muffins | German Texan Style
Cranberry-Pecan Streusel Muffins | DeutschTexaner Style Recipe
● 1 cup fresh cranberries
● 1 tbsp sugar
● 1 tbsp all-purpose flour
● 1 3/4 cups all-purpose flour
● 2 3/4 tsp baking powder
● 1/2 tsp salt
● 1/2 cup sugar
● 1 tsp ground nutmeg or 1/4 tsp mace
● 1 tsp grated orange rind
● 1 large egg
● 2/3 cup milk
● 1/3 cup vegetable oil
● 1/2 cup chopped pecans
Streusel Topping
● 1 cup fresh cranberries
● 1/3 cup firmly packed brown sugar
● 1 tbsp all-purpose flour
● 1 tbsp butter or margarine
● 1/4 cup chopped pecans
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