Friday Feast 10-19-12

Fall Harvest Muffins

Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.

45 min. prep time 1:30total time

18 muffins

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup uncooked quick cooking or old-fashioned oats

1 tablespoon ground cinnamon

2 teaspoon baking soda

1/2 teaspoon salt

2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces

3 medium (1 1/2 cups) carrots, grated

3/4 cups dried cherries, coarsely chopped (I used Craisins and have used mixed berry dried fruit.)

1/2 cup chopped walnuts or pecans

3 Land O Lakes® All-Natural Eggs

1/2 cup Land O Lakes® Butter, melted

1/2 cup applesauce

2 teaspoons vanilla

Directions

Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.

Combine flour, sugar, oats, cinnamon, baking soda and salt in large bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.

Beat eggs in medium bowl with wire whisk. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.

Spoon batter evenly into prepared muffin pan cups. Bake for 18 to 25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.

Recipe Tip

- Substitute shredded zucchini for all or part of shredded carrots.

- These muffins freeze very well. Remove from freezer a few hours before serving. Warm slightly, if desired.

- To save time when preparing muffins, buy pre-shredded carrots, measure dry ingredients a day ahead and/or chop cherries and nuts a day ahead.

Nutrition Facts (1 muffin)

Calories: 210

Fat: 8g

Cholesterol: 50mg

Sodium: 270mg

Carbohydrates: 30g

Dietary Fiber: 2g

Protein: 3g

Recipe #14461©2009Land O'Lakes, Inc.