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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 86 reviews
By addylynne
Maine
on January 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm a big fan of this recipe! I used regular sized muffin tins to make twelve, and they baked at 350 for twenty minutes. Grated carrot, chopped spinach, fresh apple, and craisins made these sweet and tasty. I didn't have soy flour, but I did use one tablespoon of gluten free flour, which is a combination of potato, fava, etc...I also threw in some fresh sage I had left over from a dinner I'd made. Next time, I will use a fruit with a higher moisture content, such as a mashed overripe banana, because if you're not careful, these can be a little dry. Love them, though!
By jeridirby
Oklahoma
on September 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a fantastic recipe! I used carrots, zucchini, pears, and apples! A great pre workout snack and breakfast muffin! YUM!
By Amanda_Jean
Iowa City, IA
on August 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a great recipe! I tried it with carrots, spinach, dried pears, golden raisins, banana, and crystallized ginger. The ginger gives it a great spicy flavor! I misread the recipe and thought it only called for dried fruit -- I threw in the banana when I realized my mistake. Next time I'll try all fresh fruit and fresh grated ginger. I made regular size muffins and they only took 20 minutes to cook, so just watch that they don't dry out by cooking too long! Delicious and guilt-free. My fiance and I thought this muffin and some greek yogurt made the perfect breakfast.
Read all 86 reviews