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Harvest Muffins

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Servings: Serves 12

Cook Time: 20 minutes

Prep Time: 15 minutes


1 lemon
1 tsp. apple cider vinegar
1/3 cup canola oil
1 cup rice milk or soy milk
3/4 cup organic sugar
2 cups unbleached all-purpose flour
1 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 Tbsp. chia seeds or ground flax seeds (optional)
1/2 cup shredded apple
1/2 cup shredded carrot
1/2 cup shredded zucchini
1/4 cup raisins (optional)


1. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. Grate the zest from the lemon into a large bowl. Squeeze juice and add to the zest. Whisk in vinegar, oil, rice or soy milk, and sugar.
3. In a medium bowl, combine flour, salt, baking soda, cinnamon, and chia or ground flax seeds if using. Add to wetmixture and mix with a large spoon just to incorporate. Do not overmix. Stir in apple, carrot, zucchini, and raisins if using.
4. Divide mixture among the 12 cups of the muffin pan. Cups will be full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Let cool on a rack for 5 minutes, then serve warm or at room temperature.
Source: Hannaford fresh Magazine, May - June 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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