Magic Fruit-and-Veggie Cupcakes
18 ingredients
11 steps
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
-
1Preheat the oven to 350 degrees.
-
2Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
-
3Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside.
-
4Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth.
-
5Add the olive oil, vanilla, milk, vegetables and fruit and mix well.
-
6Pour the wet ingredients into the dry mixture and stir just until blended
-
7Spoon the batter into the prepared pan, filling each cup about three-quarters of the way.
-
8Sprinkle the tops with brown sugar, if desired.
-
9Bake for 20 to 24 minutes.
-
10Remove from the pan and cool on a rack.
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11Photograph by Ngoc Minh Ngo
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