BLACKBERRY FRUIT MUFFINS
Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.-Candy Woelk, Lexington, Missouri
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 184mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
FRESH FRUIT MUFFINS
good with fresh strawberries, but try peaches or blueberries You might want additional sugar for sprinkling topping..
Provided by grandma2969
Categories Breads
Time 27m
Yield 12 medium muffins
Number Of Ingredients 10
Steps:
- {reheat oven to 400*.
- Lightly butter 12 muffin cups or coat with nonstick spray.or line with paper liners.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended.
- In a seperate bowl, whisk together the buttermilk, melted butter, eggs and vanilla until well blended. Add to the dry ingredients all at once, along with strawberries, and fold just until evenly moistened.
- Do not overmix.
- Divide the batter evenly among the muffin cups.
- Sprinkle each muffin with a little sugar, if desired.
- Bake until a toothpick inserted in the centers comes out clean -- 22-25 minutes.
- Cool on a wire rack before removing from the pan.
Nutrition Facts : Calories 200.9, Fat 6.5, SaturatedFat 3.7, Cholesterol 49.8, Sodium 337.7, Carbohydrate 30.9, Fiber 1, Sugar 10.4, Protein 4.7
FRESH FRUIT MUFFINS
These are really good and make a great snack. My mom gave me this recipe to try and we agree it 's a keeper. You could substitute different fruit if you'd like with these. This is a double recipe that I use. I didn't use the walnuts when I made this.
Provided by IAcupcake
Categories Breads
Time 1h
Yield 30 muffins
Number Of Ingredients 14
Steps:
- Mix the strawberries and 4T. sugar together. Let them sit for about 15 minutes until they have juices.
- In a medium bowl, mix the flour, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, mix the bananas, eggs, oil, 2c. sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ones until they are combined, but don't over mix. Fold in the blueberries and walnuts.
- Fill muffin liners 3/4 full. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 188, Fat 7, SaturatedFat 0.8, Cholesterol 24.8, Sodium 129.8, Carbohydrate 29.5, Fiber 1.4, Sugar 17.7, Protein 3
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
FRESH OR FROZEN FRUIT MUFFINS
My family loves these muffins, regardless of whether they are made with fresh fruit (apples,blueberries, etc)or frozen (strawberries, raspberries, ect.) The only thing that needs to be changed is the type of fruit.
Provided by Josie-Lynn Belmont
Categories Other Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter & sugar. Add the eggs, milk and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in the fruit. Fill greased (or paper lined) muffin tins 2/3 full. Sprinkle topping over muffins. Bake at 375° for 20-25 minutes, or until the muffins test done. Cool on a baking rack for 10 minutes before removing from the pan (this is important, because if you don't, they'll either collapse or fall apart). Makes 1 dozen muffins.
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