Canned Fruit Muffins Food
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
FRUIT-FILLED MUFFINS
I can't say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn't on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn't my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that's for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y'all enjoy!
Provided by Maiden77
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray) one 12-muffin muffin/cupcake pan.
- In a medium bowl, combine flour, sugar, baking powder, and salt.
- In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don't cook the egg.).
- Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.).
- Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
- Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.
Nutrition Facts : Calories 215.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.8, Sodium 258.5, Carbohydrate 29.5, Fiber 0.7, Sugar 8.5, Protein 4
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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