FRUIT MUFFINS
These are very moist easy muffins to make. Fruit cocktail is mixed into a simple batter. Be sure to not overmix or muffins will be too dense.
Provided by Marie
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in a large bowl.
- Mix together melted butter, egg and milk and add to dry ingredients.
- Stir just until mixed and then fold in fruit cocktail.
- Fill paper lined muffin cups 2/3 full and bake at 400° for about 25 minutes.
Nutrition Facts : Calories 153.7, Fat 5, SaturatedFat 2.9, Cholesterol 27.8, Sodium 236.5, Carbohydrate 24.1, Fiber 0.8, Sugar 7, Protein 3.3
HEALTHY FRUIT MUFFINS
Pretty muffins! Rise high and are pretty with cherries and fruit cocktail. Health wise -- the use of Splenda and bran cereal. Very tasty and freeze well.
Provided by Seasoned Cook
Categories Breakfast
Time 24m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Crush all cereal. Combine all dry ingredients and set aside.
- Chop fruit cocktail, reserving juice. Mix with chopped cherries.
- Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail.
- Blend with dry ingredients and fill greased muffin tins to 2/3 full.
- Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Nutrition Facts : Calories 139.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 27.1, Sodium 174.3, Carbohydrate 19.8, Fiber 0.6, Sugar 9.5, Protein 2.8
GOOD AND FRUITY MUFFINS
Provided by Food Network
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 400 degrees F. Line 12 medium muffin cups with foil or paper liners. Combine oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, salt and oil in bowl of electric mixer.
- MIX until coarse crumbs form. Stop mixer and add egg, 1 cup preserves, dried fruits and banana. Mix just until blended. Fill muffin cups until almost full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool.
- HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.
YUMMY FRUIT MUFFINS
I have only made these muffins with raspberries, but you could use apples, peaches, blueberries, etc. Make sure to use regular sour cream, not low-fat or non-fat as it really does make all the difference in the taste.
Provided by Juenessa
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease 12 muffin cups.
- In food processor, combine the sugar, egg, sour cream, and oil.
- Pulse until well blended.
- In a separate bowl, combine flour, soda, and salt.
- Add to the food processor and pulse just to blend.
- Fold in fruit.
- Spoon mixture into the muffin cups, filling them 3/4 full.
- Bake for 20 minutes or until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 218.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 26.1, Sodium 218.1, Carbohydrate 31.4, Fiber 0.5, Sugar 16.8, Protein 3
MIXED FRUIT MUFFINS
Make and share this Mixed Fruit Muffins recipe from Food.com.
Provided by ballarat
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degress centigrade.
- Thoroughly grease muffin pans.
- Cream the butter or margarine and sugar in a bowl until light and fluffy.
- Beat in the egg and combine well.
- Sift the flour with the cinnamon and mixed spice.
- Add the vinegar to the milk.
- Stir the flour, mixed fruit and milk into the creamed mixture.
- Thoroughly mix ingredients together.
- Fill greased muffin pans three-quarters full and bake in a moderate oven for 20 - 25 minutes or until risen and golden brown in colour.
- serve warm or cold.
Nutrition Facts : Calories 218.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 41.8, Sodium 73.3, Carbohydrate 30.1, Fiber 1.1, Sugar 8.4, Protein 3.5
DRIED FRUIT MUFFINS
Make and share this Dried Fruit Muffins recipe from Food.com.
Provided by Carolyn M.
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- Blend together the dry ingredients, add chopped fruit and stir.
- Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
- Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6
KIWIFRUIT MUFFINS
"I received this recipe while living in New Zealand with a friend," recalls Tim Fink from Steamboat Springs, Colorado. "His wife prepared a batch of these moist muffins for him. I 'sampled' so many that the next time, she doubled the recipe so there were plenty for both of us."
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi and raisins. , Fill paper-lined muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
JACKY'S FRUIT AND YOGURT MUFFINS
These are very moist muffins. Match the type of yogurt to the type of fruit you are using.
Provided by Sue Litster
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g
FRUIT MUFFINS
Simple, fruity and a treat for adults and children
Provided by swissseasider
Time 40m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Cream butter and sugar and gradually add the beaten egg mixture
- Add the orange zest and mixed fruit peel
- Add the baking powder to the flour and sift into the other ingredients and fold in.
- Add sufficient orange juice to get the mixture to a dropping consistency.
- Divide mixture between 18 muffin cases and bake at 200C for 15 minutes or until a skewer comes out clean.
- To decorate, make icing by mixing remaining orange juice with sufficient icing sugar and spread onto muffins.
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
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