How To make Garden Harvest Muffins
4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
2 c. grated zucchini
1 c. raisins
1 c. chopped pecans
1 c. coconut
2 tart apples, peeled and grated
6 large eggs
1 c. vegetable oil
1 c. buttermilk
2 tsp. vanilla
Preheat the oven to 375F. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl, whisk together the remaining ingredients and add to the flour- vegetable mixture. Stir the batter until just blended. Spoon the batter into well-buttered muffin tins (or use paper liners). Bake on the middle rack for 25 to 30 minutes, or until the muffins are springy to the touch. Let the muffins cool in the tins for 5 minutes, then turn them out onto a rack. Makes about 30 muffins
How To make Garden Harvest Muffins's Videos
Fall Harvest Muffins
Fall Harvest Muffins
Dry ingredients
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon, nutmeg
Wet ingredients
1 cup apple juice, or apple cider
1/3 cup vegetable oil
1/4 cup, pure, maple, maple syrup
1 lightly beaten egg
1 teaspoon vanilla
1 granny Smith, apple, peeled and shredded
3/4 cup coarsely, chopped walnuts
One cup raisins, or Craisins
Bake 350° 28 minutes
Local Harvest Muffins
It’s apple and carrot harvest season in #yorkregion. Be sure to download the 2018 York Farm Fresh Map to source healthy, nutritious, locally grown ingredients and turn them it into these amazing Local Harvest Muffins.
Protecting farming remains a priority for Regional Council. Today there are 3,578 full-time equivalent jobs in primary agricultural production and 57,000 jobs in the full agri-food sector in York Region.
Be sure to download the 2018 York Farm Fresh Map:
Local Harvest Muffin Recipe:
Ready in: 45-60 minutes
Servings: 12 large muffins
1 ½ cups whole wheat flour 375 mL
1/2 cup packed brown sugar 125 mL
1/3 cup oatmeal (quick oats, rolled oats or old fashioned oats) 75 mL
2 ½ tsp cinnamon 12 mL
1 ½ tsp baking powder 7 mL
1/4 tsp salt 1 mL
1/4 tsp baking soda 1 mL
2/3 cup milk 150 mL
1/3 cup vegetable oil 75 mL
2 eggs, beaten 2
1 tsp vanilla 5 mL
2 medium finely chopped Ontario apples (either peeled or unpeeled) 2
2 medium finely grated Ontario carrots 2
1. Preheat oven to 400 °F (200 °C)
2. In a medium bowl mix together flour, sugar, oatmeal, cinnamon, baking powder, salt and baking soda. Set aside.
3. In a large bowl, whisk together milk, oil, eggs and vanilla. Stir in apples and carrots. Stir in dry ingredients just until combined.
4. Spoon batter into lightly greased muffin tin, filling each muffin cup to approximately 2/3 full.
5. Bake in preheated oven for 20-22 minutes or until firm to the touch or tester comes out clean. Cool muffins in pan, on wire rack, for approximately 10-15 minutes. Remove muffins from pan and cool completely on wire rack. Refrigerate or freeze leftovers.
Harvest Muffins. # breakfast muffins #foodbyfaith #growyourown #pattypan
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Recipe:
2c shredded carrot
2c shredded patty pan squash
1 shredded nectarine, pear or apple
2 tsp orange zest
2 c ap flour
1 1/4 c granulated sugar
1 tbsp cinnamon
2tsp baking sodA
1/2 tsp salt
3 large eggs beaten
3/4c oil
1tsp maszl vanilla
Harvesting Vegetables from the Backyard Garden+Baking Yummy Zuchinni muffins(Tagalog)
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????SUNDAY PREP | Preserving the Garden Harvest | MORE Zucchini Muffins
Today's Sunday Prep includes zucchini and cucumbers because the garden is producing those like crazy. I also make up the dressing for Mexican street corn pasta salad and I make more zucchini muffins. I'm sure you're wondering how many zucchini chocolate chip muffins the kids can eat before they look like a muffin. It's a lot, a whole lot. Step by step pickle video is coming soon.
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Zucchini Chocolate Chip Muffins
(recipe is doubled as written)
3 cups flour
1 1/2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
1/2 cup milk
2 eggs
2 Tbsp. lemon juice
2 tsp. vanilla
2 cups shredded zucchini
1/2 - 3/4 cup mini chocolate chips
Mix wet ingredients. Add all dry ingredients. Stir just until combined. Fold in zucchini and chocolate chips. Fill lined or greased muffin cups 2/3 full. Bake at 350 for 16-18 minutes or until muffins test done.
Mexican Street Corn Pasta Salad
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Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 7 - 22. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
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#sundayprep #kitchenprep #gardenharvest #acountrylife
Garden To Plate Zucchini Muffins • Kitchen Garden • Cut Flower Harvest
Thanks for watching this week's garden update of my cottage garden located in New South Wales , Australia. I upload a new video every Friday.
You can find more on Instagram @ggthegardengirl and for quick garden inspiration and tips check out my TikTok account @ggthegardengirl.
You can contact me via email at gggardengirl@yahoo.com or at Brenda Cunningham, PO BOX 510 , Picton , NSW 2571 Australia.
Take care,
Bren