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Golden Harvest Muffins

Enjoy breakfast with these apple and carrots muffins baked with a nutty twist – ready in under an hour.

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  • prep time 20 min
  • total time 50 min
  • ingredients 15
  • servings 18
 

Ingredients

2
eggs
3/4
cup vegetable oil
1/4
cup milk
2
teaspoons vanilla
1
cup all-purpose flour
1
cup whole 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
  • 2 Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
  • 2 Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

EXPERT TIPS

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Expert Tips

These muffins freeze well. To serve, thaw at room temperature or heat in microwave to warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
250
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
230mg
230%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
17g
17%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.