Fall Harvest Muffins
18
muffins
45 min
PREP TIME
1 hr 30 min
TOTAL TIME

Ingredients

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 applesauce

2 teaspoons vanilla

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.

  4. STEP 4

    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.

Tip #1

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

Tip #2

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

Tip #3

- 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

210Calories
8Fat (mg)
50Cholesterol (mg)
270Sodium (mg)
30Carbohydrates (g)
2Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  September 05, 2017

When I make this and take them someplace, I always get asked for the recipe.

— says Teresa
Helpful?
  November 21, 2016

I love these muffins. I use steel cut oats with whole wheat flour and always hand grate the carrots. So far, I have used dried cherries, cranberries, apricots, and blueberries in my muffins. This week, I will make one batch with apples, cranberries and walnuts and another with pears, apricots, and pecans. Although these are great with no topping, I like to serve them with whipped cream cheese or a cream cheese icing and chopped nuts on the side. I only bake these as mini muffins so my friends can try multiple flavor combinations. I have never taken these anywhere and not been inundated with requests for the recipe. I just direct them to Land O'Lakes Fall Harvest Muffins.

— says Katey
Helpful?
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