Fall Harvest Muffins

Name: Fall Harvest Muffins
Prep time: 45 min
Total time: 1 h 30 min
Yield: 18 muffins
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 unsweetened applesauce; 2 teaspoons vanilla

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

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45 min

Prep Time

1 hr 30 min

Total Time

muffins

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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 unsweetened applesauce

2 teaspoons vanilla

How to make

STEP 1

Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
STEP 2

Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
STEP 3

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

Tip #4

Read more about this recipe on Recipe Buzz® Blog.

210 Calories

8 Fat (g)

50 Cholesterol (mg)

270 Sodium (mg)

30 Carbohydrates (g)

2 Dietary Fiber

3 Protein (g)

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