Fruit N Nut Muffins Food

SUGARLESS FRUIT NUT MUFFINS

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.

FRUIT & NUT MUFFINS

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.

FRUIT N NUT MUFFINS

Steps:

• Preheat the oven to 350°F.
• 2.Line 12 muffin cups with paper liners, and set aside.
• 3.Combine the flour, oats, sugar, bran, baking powder, cinnamon, allspice, and salt in a medium bowl, and mix well. Add the grapes, carrots, milk, applesauce, oil, egg, and 1/4 cup of the walnuts. Stir just until combined. Spoon the batter into the prepared muffin cups (they will be very full), and sprinkle with the remaining 1/4 cup walnuts. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

FRUIT AND NUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350*. Line 6 muffin tins with paper liners.
• In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
• In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar. Stir in the grated zucchini.
• Stir the dry ingredients into the zucchini mixture. Gently fold in the cranberries, dates and sunflower kernels.
• Divide evenly among the muffins cups. Sprinkle with additional sunflower kernels if desired.
• Bake for 30 or until tested done with a toothpick.
• Remove muffins from the tin, to cool on a wire rack.