FRUIT MUFFINS
Fruit Muffins! My favorite, Never-Fail, Fruit (Blueberry, Berry) muffin recipe! Incredibly Moist and Fluffy! Happy Baking!
Provided by Crafty Cooking by Anna
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, baking powder and salt.
- In another bowl, whisk an egg, sugar, milk, oil, creamer and cream cheese.
- Mix wet and dry ingredients together.
- Add washed, dried and lightly mixed with flour fruit and lemon zest to the batter.
- Mix quickly and lightly until moistened, but DO NOT over mix.
- The batter will be lumpy.
- Pour the batter into paper-lined muffin pan cups.
- Preheat oven to 425F, then reduce to 400F during baking.
- Bake for 18 - 25 minutes, or until golden brown.
- Do Not overbake, check at 15 minutes and judge by color.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 288 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Roxy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
- Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g
FRUITCAKE MUFFINS
Fruitcake with a twist.
Provided by Kathryn Brown
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line muffin pan with paper holders.
- 2. In a bowl whisk, flour, baking powder, cinnamon and nutmeg. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour just until blended, then add orange juice and mix well. Add candied fruit, dried cherries and pecans and mix until evenly distributed. Pour batter into muffin cups.
- 3. Bake for 25 minutes, or until tops are golden and cake tester comes out clean. Cool in pan 30 minutes.
- 4. Enjoy.
SUPER MOIST FRUIT CAKE RECIPE
Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.
Provided by Bincy Chris
Categories Breakfast
Time 2h40m
Number Of Ingredients 19
Steps:
- Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
FRUIT CAKE FOR CHRISTMAS
The Beloved's Alton Brown fruit cake is boozy with rum and brandy, spiced with all the Christmas spices and is positively brimming with intensely flavored dried fruit. This stuff will make you rethink your fruitcake skepticism.
Provided by Alton Brown with adaptations by The Beloved
Categories Cake Recipes
Time 2h
Number Of Ingredients 23
Steps:
- At least a day before, soak the raisins, the rest of the dried fruit, the crystallized ginger and the zests in golden rum. You can do this in a zip top bag if you want. Shake the bag occasionally.
- When you're ready to bake, preheat the oven to 325F and then dump the contents of the zip top bag, including any liquid, into a 3 1/2 quart sauce pan (or similar size. Don't go buy a new pan).
- Add the sugar, butter, juice, and spices (The Beloved grinds the cloves, allspice, pepper and salt together with a mortar and pestle. He wanted me to tell you that) and bring to a boil. Turn the heat down and simmer for 10 minutes.
- Remove the pan from the heat and let it cool for 30-45 minutes.
- Whisk the flour, baking soda and baking powder into the fruit mixture, combining it quickly with a wooden spoon.
- Stir in the eggs thoroughly, one at a time.
- Pour/scrape the batter into your prepared pan, smooth the top and press on the optional pecans (in a design or not).
- Bake until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of 200F. This will take about an hour or a bit longer, so test at a hour and go from there.
- Remove cake from oven and liberally brush the top with brandy.
- Once the cake has cooled completely, turn it out of the pan and put it in an airtight container. Brush or spray it well with brandy every 2 or 3 days and let it age for at least 2 weeks or up to pretty much forever.
- Enjoy toasted and spread with cream cheese as we do. So delicious!
Nutrition Facts : Calories 562 calories, Carbohydrate 85 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, Sodium 598 grams sodium, Sugar 58 grams sugar
FRUITCAKE MUFFINS
Make and share this Fruitcake Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Position the rack in the center of the oven, and preheat the oven to 400°F To prepare the muffin pans, spray the holes and the rims with nonstick spray, or put the paper muffin cups into the holes. If using the silicon pans, spray as directed, then place on cookie sheet.
- Combine the cherries,currants, apricots, and brandy in a small bowl and set aside for 10 minutes.
- Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and allspice in a medium bowl until mixed well. Set aside.
- Place the egg whites in a seperate medium bowl, that is clean and dry. Beat with an electric mixture at high speed until soft peaks form, about 3 minutes. Set aside as well.
- In a large bowl, whisk the egg yolks just until lightly beaten, then add the sugar and continue whisking until the mixture is thick and sunny yellow, about 3 minutes. Whisk in the buttermilk, melted butter, honey and vanilla extract until smooth.
- Using a wooden spoon, stir in the fruit and any remaining brandy into the egg yolk mixture, then stir in the pecans until well mixed. Stir in the flour mixture until incorporated. Then gently fold in the beaten egg whites until no streaks of white are visible.
- Fill the prepared pans three quarters full. Use additional greased pans or small, oven proof ramekins for any leftover batter or reserve the batter for a second batch. Bake for 20 minutes or until the muffins are light brown, with firm,rounded tops. A toothpick inserted into one of the muffins should come out clean.
- Set the pan on a wire rack and let cool for 10 minutes. Gently rock the muffins back and forth to release them. Remove them from the pan and let cool on the rack for 5 more minutes. To freeze, let cool completely, then store in airtight containers or freezer proof bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.
Nutrition Facts : Calories 324.8, Fat 14.1, SaturatedFat 6.7, Cholesterol 61.3, Sodium 464.4, Carbohydrate 39.6, Fiber 1.5, Sugar 20.6, Protein 4.8
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
WORLD'S BEST FRUIT CAKE
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Provided by Laura / A Beautiful Plate
Categories Cakes and Cupcakes
Time P1DT2h
Number Of Ingredients 28
Steps:
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g
WHOLE GRAIN FRUITCAKE MUFFINS
Make and share this Whole Grain Fruitcake Muffins recipe from Food.com.
Provided by Engineer in the Kit
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
- Preheat the oven to 400°F.
- Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
- Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.
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4.2/5 (5)Total Time 1 hr 15 minsCategory BreakfastCalories 324 per serving
- Add your shortening and sugar to a stand mixer or a large bowl with a hand mixer on medium speed for 1-2 minutes until light and fluffy.
- Add in the flour, baking powder, cinnamon, nutmeg, allspice, salt and cardamom until just combined then fold in the chopped dried fruit and walnuts.
FRUITCAKE | RICARDO
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5/5 (46)Total Time 1 hr 30 minsCategory DessertsCalories 340 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 19 x 9-cm (7.5 x 3.5-inch) loaf pan or a 20 x 10-cm (8 x 4-inch) pan. Line with parchment paper, letting the paper hang over 2 opposite sides.
15 FRUITCAKE RECIPES THAT WILL MAKE YOU LOVE THE CLASSIC ...
From spoonuniversity.com
Estimated Reading Time 6 minsPublished 2016-12-12
- Fruitcake Cookies. One of the big reasons why fruitcake makes people feel uneasy is the way it's presented. Fruitcake cookies fix that problem because everyone is happy to see any kind of cookie (except when you think a cookie is chocolate chip and it's actually oatmeal raisin) .
- Fruitcake Muffins. Fruitcake is usually a dense, heavy cake, but this recipe turns it into a light and—dare I say—healthy muffin. This recipe contains all natural ingredients, so you can have a couple of these for breakfast and not feel guilty about it.
- Fruitcake Bark. Everyone expects to see the classic peppermint bark on the holiday dessert table, so switch it up this year with this fruitcake bark. With all the flavors and textures from the dried fruits and nuts, this bark will make plain old peppermint bark a thing of the past.
- Bundt Cake Fruitcake. If you have a fruitcake recipe that you're loyal to, but you want to update the presentation, putting your favorite fruitcake recipe into a bundt pan is a great way to do that.
- Chocolate Fruitcake Cupcakes. From the outside, these cupcakes look like a classic chocolate cupcake. The surprise inside these cupcakes is the dried fruits, nuts, and a splash of brandy to emulate that fruitcake flavor.
- Mini Fruitcakes. These mini fruitcakes are a great way to kick off a holiday party. They're a great appetizer because they're easy to carry around and even easier to eat.
- Boozy Fruitcake. No matter how you spend the holidays, everyone could always use a little extra booze. Traditional fruitcake is usually soaked in either brandy or rum, but this recipe takes it to a whole other level.
- Chocolate Fruitcake. Any dessert is instantly made better if you add chocolate to it, that's just a fact of life. Instead of the sighs and questionable looks that happen when a fruitcake comes through the door, everyone will be stoked to see this chocolate version.
- Fruitcake Fudge. Fudge is a classic dessert to have around the holidays and incorporating the flavors of fruitcake makes it even more festive. This recipe makes fruitcake a little more kid-friendly because it uses rum extract instead of actual rum.
- Gluten-free Fruitcake. Nowadays, with so many people with gluten sensitivities, it's always good to have a gluten-free alternative to what you're serving.
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From eatingwell.com
4/5 (1)Total Time 3 hrsCategory Healthy Cookie & Dessert RecipesCalories 204 per serving
- Position rack in center of oven; preheat to 275 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
- Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
- Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
- Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
FRUIT CAKE BARK - DINNER, THEN DESSERT
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5/5 (5)Total Time 25 minsCategory DessertCalories 197 per serving
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EVERYONE'S FAVORITE FRUITCAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (146)Total Time 2 hrs 30 minsServings 2Calories 320 per serving
- To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow?
- Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves.
- To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
- Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
- Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
- Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves.
FRUITCAKE DROPS - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (28)Total Time 40 minsServings 66Calories 230 per serving
- Preheat the oven to 325°F. Lightly grease (or better yet, line with parchment) a couple of baking sheets., In a large bowl, mix together the butter, sugar, salt, and baking powder until smooth., Add the eggs, and beat until smooth and creamy., Add the liquor and boiled cider/juice/concentrate and mix, scraping the sides of the bowl.
- Mix until smooth., Stir in the fruit. The batter will be heavy and sticky; this is best done in a stand mixer, or using a heavy spoon and lots of muscle power., Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball.
- Space them on the baking sheets, leaving about 1" to 1 1/2" between them; they won't spread much., Bake the cookies for 20 to 22 minutes.
LOW FODMAP EVERYBODY'S FAVORITE MUFFIN - FODMAP EVERYDAY
From fodmapeveryday.com
4.5/5 (11)Category Breakfast, Brunch, SnackCuisine AmericanTotal Time 27 mins
- Position rack in middle of oven. Preheat oven to 400°F/200° Coat 12 standard sized muffin wells with nonstick spray, or line with fluted paper cups; set aside.
- Beat the butter in a mixing bowl with an electric mixer on high speed until soft and creamy, about 2 minutes. Gradually add sugar and continue beating until light and fluffy, scraping down bowl once or twice. Beat in vanilla, then beat in eggs, one at a time, allowing the first one to be incorporated before adding the second. Batter should be smooth. Add the flour mixture and the sour cream alternately in 3 batches, ending with flour. Beat just until incorporated and smooth. Batter is ready to scoop into pans or you can vary the flavors as described below. Evenly divide the muffin batter in the prepared pan(s). The batter should come up about three-quarters of the way in the wells.
- Bake for about 14 to 17 minutes or until nicely domed and light golden brown and just until a toothpick inserted in the center shows a few moist crumbs clinging. Cool pan(s) on rack for 5 minutes, then unmold muffins and cool a bit more. Muffins can be served warm or at room temperature and are best if eaten the same day or within 24 hours. They can, however, be placed in a heavy plastic zipper top freezer bag and frozen for up to a month. Defrost at room temperature, or individually wrap in plastic wrap, pop into a lunch bag and they will be defrosted for lunch or a snack.
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