Recipes / Golden Harvest Muffins

recipes

Name: Golden Harvest Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 eggs; 3/4 cup vegetable oil; 1/4 cup milk; 2 teaspoons vanilla; 1 cup Farmer Direct Foods All-Purpose flour; 1 cup Farmer Direct Foods Whole Red Wheat Flour; 1 cup packed brown sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups shredded carrots (2 to 3 medium); 1 cup shredded peeled apple; 1/2 cup coconut; 1/2 cup raisins; 3/4 cup sliced almonds

Golden Harvest Muffins

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Wholesome apple and carrot muffins with a crunchy nutty twist—an irresistible treat baked to perfection in just one hour!

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Farmer Direct Foods All-Purpose flour
1 cup Farmer Direct Foods Whole Red Wheat Flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots 2 to 3 medium
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners or grease them with shortening. In a large bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Add the flours, brown sugar, baking soda, cinnamon, and salt, stirring just until the dry ingredients are combined. Fold in the carrots, apple, coconut, raisins, and 1/2 cup of almonds.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of almonds over the top of the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the pan.

Servings

Prep Time20

Cook Time25

Resting Time5

Total Time50

These muffins are freezer-friendly. To enjoy later, simply thaw at room temperature or warm them up in the microwave.

Wholesome apple and carrot muffins with a crunchy nutty twist—an irresistible treat baked to perfection in just one hour!

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Farmer Direct Foods All-Purpose flour
1 cup Farmer Direct Foods Whole Red Wheat Flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots 2 to 3 medium
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners or grease them with shortening. In a large bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Add the flours, brown sugar, baking soda, cinnamon, and salt, stirring just until the dry ingredients are combined. Fold in the carrots, apple, coconut, raisins, and 1/2 cup of almonds.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of almonds over the top of the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the pan.

Servings

Prep Time20

Cook Time25

Resting Time5

Total Time50

These muffins are freezer-friendly. To enjoy later, simply thaw at room temperature or warm them up in the microwave.

Ingredients

Wholesome apple and carrot muffins with a crunchy nutty twist—an irresistible treat baked to perfection in just one hour!

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Farmer Direct Foods All-Purpose flour
1 cup Farmer Direct Foods Whole Red Wheat Flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots 2 to 3 medium
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners or grease them with shortening. In a large bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Add the flours, brown sugar, baking soda, cinnamon, and salt, stirring just until the dry ingredients are combined. Fold in the carrots, apple, coconut, raisins, and 1/2 cup of almonds.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of almonds over the top of the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the pan.

Servings

Prep Time20

Cook Time25

Resting Time5

Total Time50

These muffins are freezer-friendly. To enjoy later, simply thaw at room temperature or warm them up in the microwave.

Directions

Wholesome apple and carrot muffins with a crunchy nutty twist—an irresistible treat baked to perfection in just one hour!

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Farmer Direct Foods All-Purpose flour
1 cup Farmer Direct Foods Whole Red Wheat Flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots 2 to 3 medium
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners or grease them with shortening. In a large bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Add the flours, brown sugar, baking soda, cinnamon, and salt, stirring just until the dry ingredients are combined. Fold in the carrots, apple, coconut, raisins, and 1/2 cup of almonds.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of almonds over the top of the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the pan.

Servings

Prep Time20

Cook Time25

Resting Time5

Total Time50

These muffins are freezer-friendly. To enjoy later, simply thaw at room temperature or warm them up in the microwave.

Notes

Wholesome apple and carrot muffins with a crunchy nutty twist—an irresistible treat baked to perfection in just one hour!

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Farmer Direct Foods All-Purpose flour
1 cup Farmer Direct Foods Whole Red Wheat Flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots 2 to 3 medium
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners or grease them with shortening. In a large bowl, whisk together the eggs, oil, milk, and vanilla until smooth. Add the flours, brown sugar, baking soda, cinnamon, and salt, stirring just until the dry ingredients are combined. Fold in the carrots, apple, coconut, raisins, and 1/2 cup of almonds.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of almonds over the top of the batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before removing them from the pan.

Servings

Prep Time20

Cook Time25

Resting Time5

Total Time50

These muffins are freezer-friendly. To enjoy later, simply thaw at room temperature or warm them up in the microwave.