Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.
Story Behind the Recipe
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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 teaspoons 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
1/2 cup chopped walnuts or pecans
3 large Land O Lakes® Eggs
1/2 cup Land O Lakes® Butter, melted
1/2 cup unsweetened applesauce
2 teaspoons vanilla
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 bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
Whisk eggs in bowl. 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 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.
Read the Story Behind the Recipe
- 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.