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

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

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