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
MIXED FRUIT MUFFINS
Make and share this Mixed Fruit Muffins recipe from Food.com.
Provided by ballarat
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degress centigrade.
- Thoroughly grease muffin pans.
- Cream the butter or margarine and sugar in a bowl until light and fluffy.
- Beat in the egg and combine well.
- Sift the flour with the cinnamon and mixed spice.
- Add the vinegar to the milk.
- Stir the flour, mixed fruit and milk into the creamed mixture.
- Thoroughly mix ingredients together.
- Fill greased muffin pans three-quarters full and bake in a moderate oven for 20 - 25 minutes or until risen and golden brown in colour.
- serve warm or cold.
Nutrition Facts : Calories 218.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 41.8, Sodium 73.3, Carbohydrate 30.1, Fiber 1.1, Sugar 8.4, Protein 3.5
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.
FRUIT MUFFINS
Simple, fruity and a treat for adults and children
Provided by swissseasider
Time 40m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Cream butter and sugar and gradually add the beaten egg mixture
- Add the orange zest and mixed fruit peel
- Add the baking powder to the flour and sift into the other ingredients and fold in.
- Add sufficient orange juice to get the mixture to a dropping consistency.
- Divide mixture between 18 muffin cases and bake at 200C for 15 minutes or until a skewer comes out clean.
- To decorate, make icing by mixing remaining orange juice with sufficient icing sugar and spread onto muffins.
FRUIT MUFFINS
This is a basic fruit muffin recipe. I use chopped apples, but 1 cup of any type fruit may be added to make a quick and easy batch of fruit muffins.
Provided by LYNN740
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, sift together the flour, baking powder and salt.
- In a separate bowl, cream together sugar and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin pans.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.9 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 195.7 mg, Sugar 10.4 g
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
FRESH OR FROZEN FRUIT MUFFINS
My family loves these muffins, regardless of whether they are made with fresh fruit (apples,blueberries, etc)or frozen (strawberries, raspberries, ect.) The only thing that needs to be changed is the type of fruit.
Provided by Josie-Lynn Belmont
Categories Other Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter & sugar. Add the eggs, milk and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in the fruit. Fill greased (or paper lined) muffin tins 2/3 full. Sprinkle topping over muffins. Bake at 375° for 20-25 minutes, or until the muffins test done. Cool on a baking rack for 10 minutes before removing from the pan (this is important, because if you don't, they'll either collapse or fall apart). Makes 1 dozen muffins.
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