Golden Harvest Muffins

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

  • 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
  • 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.
  • 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.
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