Best Magic Fruit And Veggie Cupcakes Recipes

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MAGIC FRUIT-AND-VEGGIE CUPCAKES



Magic Fruit-and-Veggie Cupcakes image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 44m

Yield 24 mini cupcakes

Number Of Ingredients 18

Nonstick 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)

Steps:

  • 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.

MAGIC FRUIT-AND-VEGGIE CUPCAKES



Magic Fruit-and-Veggie Cupcakes image

How to make Magic Fruit-and-Veggie Cupcakes

Provided by @MakeItYours

Number Of Ingredients 18

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)

Steps:

  • 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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