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Fruit Veggie Muffins
Rate Fruit Veggie Muffins
# of Servings: 12
Recipe Created By: Jennifer Hulett
1/2 cup softened butter/margarine
1 cup sugar
1 lg orange zested, grated into large shreds
3 tsp Ener-G Egg Replacer mixed with 3 Tbsp warm water
1 cup zucchini, grated into large shreds
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp coarse salt
Preheat oven to 375 °F. Line a 12 cup cupcake or muffin baking tin with paper liners.
Cream butter/margarine, sugar, and orange zest until fluffy, approximately 2-3 minutes.
Whisk egg replacer, water, and vanilla together. Slowly incorporate into sugar/zest/butter mixture with an electric mixer until smooth. Add in zucchini and pineapple, mix until smooth.
In a small, separate bowl mix flour, baking soda, baking powder, and salt. Add flour mixture to wet ingredients slowly. Beat until smooth.
Fill baking cups 1/2 - 3/4 way full. Bake for 18-22 minutes, or until the tops of muffin are a golden brown and a toothpick inserted in the center comes out clean.
This is a great treat for breakfast, snack, or anytime!
This recipe was adapted from a recipe in the May 2009 issue of Glamour Magazine.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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