Photo: Magic Fruit-and-Veggie Cupcakes Recipe
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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By elenalau
san carlos, ca
on May 18, 2013
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I totally loved this recipe - I tried to bake the cupcake/muffin twice and both turned out well. I did alter the recipe a little bit by substituting the all purpose flour with 1/4 cup of buckwheat and 1/4 of more rolled oats so that my cupcakes will have less processed flour for more healthy result. I also used a lot more dried fruits with raisins, dried figs and craisins and all made the cupcake delicious. I reduced the 1/4 brown sugar a little and changed the olive oil to fat free milk.
My family likes this cupcake/muffin for breakfast or snack...will definitely make more with trying different fruit such as apples, maybe fresh blueberries. I also think the half cooked carrots and sweet potatos may work well in the cupcake to give it natural sweetness and reduce more sugar.
By Pamela Pogue
on July 24, 2012
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These were great and very easy! The only thing I found, that was not a problem just a planning hoop to jump through, was the recipe made 45 mini cupcakes! Next time I will fill the cups more then 3/4 full!
By frumusica04
San Francisco, CA
on June 18, 2012
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LOVE this recipe. I used half carrots and half apples . I didn't have soy flour, but I did use one tablespoon of rice flour .They took 24 minutes to cook . YUM YUM...
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