FRUIT, NUT, OR BERRY WHOLE-WHEAT MUFFINS
I love a good muffin recipe that you can really make your own by switching up the ingredients. These whole-wheat muffins taste delicious with fruit, nuts, or berries in them. Make sure to make a double batch to freeze or later.
Provided by Lisa Leake
Categories Breakfast Snacks & Appetizers Treats
Time 20m
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together - do not overmix.
- Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
- Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn't already add your filling, sprinkle 1 - 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
- After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 - 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!
Nutrition Facts : Calories 119 kcal, Carbohydrate 16 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 109 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FRUIT & NUT MUFFINS
I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.
Provided by Kate S.
Categories Quick Breads
Time 55m
Yield 24 muffins
Number Of Ingredients 15
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.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 2.2, Cholesterol 23.2, Sodium 182.4, Carbohydrate 25, Fiber 0.9, Sugar 14.4, Protein 2.2
HEALTHY FRUIT MUFFINS
Yummy, mouthwatering muffins that are healthy for you! You can also substitute other fruits for the blueberries; i've tried pineapple chunks and raisins.
Provided by WaterMelon
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182.1, Fat 3.9, SaturatedFat 0.3, Sodium 371.6, Carbohydrate 35.5, Fiber 3.3, Sugar 16.6, Protein 3.9
HEALTH NUT BLUEBERRY MUFFINS
An awesome healthy alternative to the usual blueberry muffin.
Provided by ZOPOOH
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
- In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
- Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 33.4 g, Cholesterol 16.3 mg, Fat 5.8 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 222.6 mg, Sugar 16.2 g
HONEY OAT MUFFINS
"I've made these muffins many times because they taste so good," pens Audrey Carr from Powell, Ohio. "Not only are they extremely easy to throw together, but they're well received whenever I serve them."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 189 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 263mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
HEARTY FRUIT & NUT MUFFINS
The fruit and nuts in these muffins are part-but not all-of what makes them awesome. Read on for the surprise ingredient.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine baking mix, dry gelatin mix and cinnamon. Whisk egg, pumpkin and orange juice in large bowl until blended. Add combined dry ingredients and all remaining ingredients; stir just until moistened.
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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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