Golden Fruit and Vegetable Muffins

Recipe by Leslie in Texas

Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from "Sweet and Savory Muffins" and was in a November 1985 issue of Bon Appetit magazine.

Top Review by lunaburning

Wow! These are fantastic, and really are like a light fruitcake. I used 1 tsp. of cardamom instead of coriander, just as a personal preference, and used dried apricots. Made these as part of a luncheon I was having for friends, and they went wild for these. Thanks, Leslie!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  3. Mix first 7 ingredients in large bowl.
  4. Stir in squash, carrot,apricots and raisins.
  5. Whisk eggs in small bowl to blend; whisk in butter and vanilla.
  6. Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
  7. Spoon batter into prepared cups, filling each 3/4 full.
  8. Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
  9. Cool 5 minutes; turn out of pan.
  10. Serve warm or at room temperature.

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