These savory fruit-and-vegetable muffins are delicious served warm with eggs and bacon at breakfast or brunch.




  • Grease twelve 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside.

  • In a bowl, beat sugar and butter with electric mixer until well combined. Beat in eggs, sour cream, and vanilla.

  • In another bowl, combine flour, baking powder, salt, baking soda, cinnamon, nuts, and vegetable or fruit. Stir into butter mixture until just moistened (batter should be lumpy).

  • Spoon into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove; serve warm. Makes about 16.

Nutrition Facts

216 calories; 12 g total fat; 48 mg cholesterol; 203 mg sodium. 25 g carbohydrates;