Magic Fruit-and-Veggie Cupcakes

Total Time:
44 min
Prep:
20 min
Cook:
24 min

Yield:
24 mini cupcakes
Level:
Easy

Ingredients
  • Cooking spray (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tablespoon soy flour
  • 2 tablespoons wheat germ
  • 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg
  • 1/4 cup packed light brown sugar, plus more for topping (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 2/3 cup plus 1 tablespoon whole milk
  • 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
  • 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)
Directions
  • Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.

  • Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended

  • Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

  • Photograph by Ngoc Minh Ngo


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