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
Growing Blueberries from Seeds to BERRIES Time Lapse
How to grow blueberries at home:
The blueberries were germinated from seed in water and then planted in soil. Since blueberries bear fruit only after 2-3 years, the flowering and berry phase was filmed with a two-year-old plant!
Overall 185 days of filming + 2 years of further growing results in this 2.5-year time lapse of growing blueberries from seeds to fruits!
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How Can I Make Delicious Gluten-Free Veggie Muffins with My Garden Harvest?
Delicious Gluten-Free Veggie Muffins: Garden to Table • Gluten-Free Veggie Muffins: Garden to Table • Learn how to make delicious gluten-free veggie muffins using fresh garden harvest. This recipe maximizes nutrition, caters to gluten sensitivities, and offers a healthy, homegrown treat.
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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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Harvesting Vegetables from the Backyard Garden+Baking Yummy Zuchinni muffins(Tagalog)
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Local Harvest Muffins
It’s apple and carrot harvest season in #yorkregion. Be sure to download the 2018 York Farm Fresh Map to source healthy, nutritious, locally grown ingredients and turn them it into these amazing Local Harvest Muffins.
Protecting farming remains a priority for Regional Council. Today there are 3,578 full-time equivalent jobs in primary agricultural production and 57,000 jobs in the full agri-food sector in York Region.
Be sure to download the 2018 York Farm Fresh Map:
Local Harvest Muffin Recipe:
Ready in: 45-60 minutes
Servings: 12 large muffins
1 ½ cups whole wheat flour 375 mL
1/2 cup packed brown sugar 125 mL
1/3 cup oatmeal (quick oats, rolled oats or old fashioned oats) 75 mL
2 ½ tsp cinnamon 12 mL
1 ½ tsp baking powder 7 mL
1/4 tsp salt 1 mL
1/4 tsp baking soda 1 mL
2/3 cup milk 150 mL
1/3 cup vegetable oil 75 mL
2 eggs, beaten 2
1 tsp vanilla 5 mL
2 medium finely chopped Ontario apples (either peeled or unpeeled) 2
2 medium finely grated Ontario carrots 2
1. Preheat oven to 400 °F (200 °C)
2. In a medium bowl mix together flour, sugar, oatmeal, cinnamon, baking powder, salt and baking soda. Set aside.
3. In a large bowl, whisk together milk, oil, eggs and vanilla. Stir in apples and carrots. Stir in dry ingredients just until combined.
4. Spoon batter into lightly greased muffin tin, filling each muffin cup to approximately 2/3 full.
5. Bake in preheated oven for 20-22 minutes or until firm to the touch or tester comes out clean. Cool muffins in pan, on wire rack, for approximately 10-15 minutes. Remove muffins from pan and cool completely on wire rack. Refrigerate or freeze leftovers.
Garden To Table | Episode 2 | Carrot Muffins
Garden To Table Episode 2 shows Nicole Virgil as she harvests carrots for carrot muffins which are actually carrot raisin muffins. Without her hoop house, Nicole is forced to harvest and use as much of her crop as possible. The Elmhurst Hooplah continues as the Virgil family advocates for food sovereignty, property rights and the local food movement.
ElmhurstHooplah.com
FaceBook: @ElmhurstHoopHouseSupporters