Fruit Veggie Muffins Recipes

Steps:

• Preheat oven to 375 degrees F. Mix together dry ingredients in a bowl. Set aside. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed. Finally, add the dry ingredients and mix just until combined and wet. Scoop the mixture into a prepared muffin pan Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger. These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months. Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

Steps:

• Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
• Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
• Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

Steps:

• Preheat oven to 350°F.
• Spray muffin pans or line with muffin papers.
• Mix ingredients with electric mixer until well blended (I never mix dry then wet or cream butter and sugar -- if you'd like to by all means use all the bowls you want!).
• Fill muffins 2/3 full with batter.
• Bake 25 minutes until or toothpick comes out clean.
• Cool partially in the pan then remove to wire rack.
• Store half in an air tight container.
• Freeze the other half. Microwave to defrost.
• I like to use sweeter veggies. Usually 2 jars of sweet potatoes, 1 of sweet peas, 1 carrots, and 2 mixed veggies (you can find spinach, green beans and corn this way).
• If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.
• If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.

Steps:

• Preheat oven to 375 degrees F.
• Grease 12 muffin cups or line with paper liners.
• In a large bowl, mix apples and sugar well.
• Add cranberries, carrots and nuts.
• Stir gently to combine.
• Sift together dry ingredients.
• Add to apple mixture and stir well.
• Stir in eggs and oil.
• Mix gently, but thoroughly.
• Divide batter evenly among muffin cups.
• Bake 25-30 minutes.
• Cool 5 minutes.
• Remove to wire rack.