Golden Fruit and Vegetable Muffins

Total Time
1hr
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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!

lunaburning July 12, 2010

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