Fruit And Nut Muffins Recipes

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
• In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
• Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
• Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
• Bake muffins for 30-40 minutes.

Steps:

• In a saucepan over medium high heat, combine water, dates, raisins and prunes.
• Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
• Transfer to large bowl and let cool.
• Set oven to 350*F and grease and flour muffin cups or use paper liner.
• Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
• Mix in nuts and blend into fruit mixture.
• Spoon into muffin cups 2/3 to 3/4 full.
• Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

Steps:

• Heat oven to 400ºF.
• Combine baking mix, dry gelatin mix and cinnamon. Whisk egg, pumpkin and orange juice in large bowl until blended. Add combined dry ingredients and all remaining ingredients; stir just until moistened.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

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.)