Full Of Fruit Muffins Food

HEALTHY FRUIT MUFFINS

Steps:

• Preheat oven to 375F.
• Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• Set aside.
• Drain peaches and reserve 1/3 cup of syrup.
• Puree peaches and reserved syrup in a blender, until smooth.
• Whisk the peach puree, sugar, egg substitute and oil.
• Add Bran Flakes and mix well.
• Add flour mixture and stir until dry ingredients are just moistened.
• DO NOT OVERMIX!
• Gently fold in blueberries.
• Divide batter among the muffin cups (about 2/3 full).
• Bake for 20 mins, or until toothpick test shows doneness.
• Serve warm.

FRUIT MUFFINS

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.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

FRUIT-FILLED MUFFINS

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.

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING

Steps:

• For the streusel topping:.
• Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
• For the muffins:.
• Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
• Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
• Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
• Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
• Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
• NOTES:.
• To simplify muffin making, quadruple the streusel topping recipe and freeze.
• Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
• Lemon works well with blueberry.
• Orange zest with cranberry or rhubarb.
• Lime zest with banana chunks.
• Almost any fruit works in this recipe. Good choices include:.
• apples, cut into small dice.
• bananas, cut into firm, small chunks.
• blueberries.
• cranberries, coarsely chopped.
• dried sour cherries or cranberries.
• raspberries.
• rhubarb, diced (fresh or frozen).
• strawberries, quartered or cut into small dice.
• To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
• It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.