Multigrain Muffins With Fruit Preserves Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FUEL TO GO MUFFINS



Fuel to Go Muffins image

These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.

Provided by Laureen King

Categories     Breakfast     Healthy Snack

Time 50m

Number Of Ingredients 17

2 cups multi grain flour
3/4 cup sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total (or any kind of dried fruit like figs or apricots)
2 cups grated carrots
1 apple shredded
8 oz can crushed pineapple (drained really well to remove most of the liquid)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
¼ cup chia seeds
¼ cup hemp seeds
3 eggs
2/3 cup vegetable oil (can also use olive oil)
1 tsp vanilla

Steps:

  • Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
  • In separate bowl whisk eggs with oil and vanilla.
  • Combine this mixture with dry ingredients and blend well. This will be very thick.
  • Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
  • Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

Nutrition Facts : Calories 401 kcal, Carbohydrate 44 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 132 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving

FRUITY MULTIGRAIN MUFFINS



Fruity Multigrain Muffins image

Power-packed muffins are full of good-for-you grains and fruits. For breakfast on the go or a mealtime accompaniment, they're a sunup-to-sundown treat!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 1/4 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 1/4 cups Gold Medal™ whole wheat flour
3/4 cup oat bran
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried fruit
1/2 cup cooked whole-grain triticale or brown rice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
  • Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

MULTIGRAIN MUFFIN



Multigrain Muffin image

Provided by Food Network Kitchen

Time 40m

Yield 12 servings

Number Of Ingredients 13

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
  • Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
  • Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

FRUIT-FILLED MUFFINS



Fruit-Filled Muffins image

I can't say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn't on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn't my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that's for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y'all enjoy!

Provided by Maiden77

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
1 large egg
1 teaspoon vanilla
fruit preserves (recommend Strawberry)

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.

Nutrition Facts : Calories 215.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.8, Sodium 258.5, Carbohydrate 29.5, Fiber 0.7, Sugar 8.5, Protein 4

MULTIGRAIN MUFFINS



Multigrain Muffins image

My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
3 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup fat-free milk
1/4 cup canola oil
1/4 cup chopped walnuts
1/4 cup raisins

Steps:

  • In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.

MULTIGRAIN MUFFINS



Multigrain Muffins image

I found this recipe on another website and have made it a couple of times with excellent results. They are both healthy and tasty. For the dried fruit, I use a mixture of whatever I have on hand in the pantry - raisins, cranberries, blueberries and apricots all taste great together.

Provided by Irmgard

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 egg white
1 1/4 cups buttermilk
1/2 cup brown sugar, packed
2 tablespoons vegetable oil
1 cup mixed dried fruit, chopped
1/2 cup walnuts, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Line 12 muffin cups with paper liners or grease well.
  • Whisk the flours, oat bran, baking powder, baking soda and salt in a medium bowl.
  • Lightly beat the eggs and egg white in another medium bowl.
  • Stir in the buttermilk, brown sugar and oil.
  • Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
  • Fold in the dried fruit and walnuts.
  • Divide the batter evenly among the muffin cups.
  • Bake until firm when pressed gently, about 25 minutes.
  • Turn the muffins out of the cups and cool on a rack; serve warm or at room temperature.

Nutrition Facts : Calories 213.7, Fat 7.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 263.7, Carbohydrate 35.6, Fiber 3.9, Sugar 10.4, Protein 6.5

MULTIGRAIN ENGLISH MUFFINS



Multigrain English Muffins image

These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 15

Number Of Ingredients 15

1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups all-purpose flour, plus more for surface
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon coarse salt
2 teaspoons whole flaxseed
1 1/2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
Vegetable oil, cooking spray
1/4 cup coarse cornmeal
Preserves, for serving (optional)

Steps:

  • Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
  • Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
  • Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
  • Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
  • Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g

MULTI-GRAIN ENGLISH MUFFINS



Multi-Grain English Muffins image

Make and share this Multi-Grain English Muffins recipe from Food.com.

Provided by Victoria V

Categories     Yeast Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/4 cup warm water
2 tablespoons yeast
1 teaspoon honey
1 cup oat flour
1 cup soy flour
2 cups whole wheat flour
2 tablespoons flax seeds
1 cup water
1 tablespoon safflower oil
1/2 teaspoon salt
1 tablespoon cornmeal

Steps:

  • Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
  • Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
  • Let rise for 1 hour in a warm place.
  • Bake 350*F for about 25 minutes.

Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8

MULTIGRAIN MUFFINS WITH FRUIT PRESERVES



MultiGrain Muffins with Fruit Preserves image

Very healthy and super delicious muffin recipe that I created from another recipe I found. Each muffin is only 82 calories and 2 grams of fat, but you would never know they are so good for you because they taste so darn yummy!

Provided by Cynthia Joscher @xxrouguexx

Categories     Breakfast

Number Of Ingredients 10

1 1/2 cup(s) whole wheat flour
1 cup(s) wheat germ
1/2 cup(s) ground flax seed
3 - eggs
1/4 cup(s) + 2 tablespoons splenda brown sugar alternative
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1- 2/3 cup(s) reduced fat or light buttermilk
3/4 cup(s) smuckers sugar free strawberry or raspberry preserves

Steps:

  • Preheat oven to 375.
  • 24 muffin cups with non-stick spray.
  • In a large bowl, combine all dry ingredients. In another bowl, whisk together remaining ingredients. Stir wet ingredients into dry just until moistened.
  • Divide into muffin cups. Bake for about 20 minutes or until done. Makes 24 servings.

DRIED FRUIT MUFFINS



Dried Fruit Muffins image

Make and share this Dried Fruit Muffins recipe from Food.com.

Provided by Carolyn M.

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups pastry flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil or 1/4 cup melted butter
2 large eggs
1 teaspoon vanilla
1 1/2 cups finely chopped fresh fruit or 1 1/2 cups finely chopped dried fruit

Steps:

  • Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
  • Blend together the dry ingredients, add chopped fruit and stir.
  • Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
  • Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
  • Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
  • Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6

More about "multigrain muffins with fruit preserves food"

HOMEMADE MULTIGRAIN ENGLISH MUFFINS - THE WOKS …
homemade-multigrain-english-muffins-the-woks image
Web Nov 8, 2014 1 cup multigrain cereal mix (about 150g), you can include finely ground wheat, millet, barley, brown rice, oats, quinoa, flax, corn, buckwheat, etc. 1 1/4 cups boiling water (295ml) 1 …
From thewoksoflife.com


MULTIGRAIN ENGLISH MUFFINS | KAREN'S KITCHEN STORIES
multigrain-english-muffins-karens-kitchen-stories image
Web Sep 7, 2018 Multigrain English Muffins Recipe reprinted with permission from Easy Baking from Scratch by Eileen Gray. The book includes instructions for mixing by hand. ingredients 1 cup (8 …
From karenskitchenstories.com


10 HIGH-PROTEIN MUFFINS TO KEEP YOU FULL
10-high-protein-muffins-to-keep-you-full image
Web Sep 3, 2021 Healthy Protein Morning Glory Muffins View Recipe These hearty whole wheat muffins are filled with nutrient-rich ingredients like quinoa, carrots, pineapple, applesauce, and Greek …
From allrecipes.com


MASTER BAKERY-STYLE MUFFIN RECIPE - SALLY'S BAKING …
master-bakery-style-muffin-recipe-sallys-baking image
Web Feb 18, 2014 Preheat oven to 425 ° F (218 ° C). Generously grease a 6-count jumbo muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. Whisk the flour, …
From sallysbakingaddiction.com


25+ MUFFIN RECIPES WITH FRUIT - EATINGWELL
Web Jun 2, 2021 These healthy muffin recipes can be made with any fruit—including berries, apples and bananas. Feel free to use fresh, frozen or dried fruit, depending on what you …
From eatingwell.com


FRUIT AND VEGGIE MUFFINS - FOR PICKY EATERS - SUPER HEALTHY KIDS
Web Jun 20, 2022 Packed with fruits, veggies (like broccoli, zucchini, and carrots) and whole grains, you can be sure your little one gets a whole lot of nutrition in one little muffin! …
From superhealthykids.com


(PDF) QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF MUFFINS ...
Web Jan 1, 2019 Muffins using multigrain flour and fruit pulp/juice mixture and to assess its organoleptic, nutritional properties, antioxidant and cost. Standard recipe Muffins served …
From researchgate.net


CALORIES IN MULTIGRAIN MUFFIN WITH FRUIT AND NUTRITION FACTS
Web There are 293 calories in 1 medium Multigrain Muffin with Fruit. Get full nutrition facts and other common serving sizes of Multigrain Muffin with Fruit including 1 miniature and 1 …
From fatsecret.ca


20 FRUIT-PACKED MUFFIN RECIPES | TASTE OF HOME
Web Jun 26, 2018 Cranberry Nut Muffins These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make …
From tasteofhome.com


MULTIGRAIN APPLE MUFFINS - CRUMB: A FOOD BLOG
Web Jan 20, 2012 1 cup diced unpeeled apples Instructions In a small saucepan, heat the milk over medium heat until small wisps of steam begin to appear. Remove from heat. Stir in …
From crumbblog.com


CALORIES IN MULTIGRAIN MUFFIN WITH FRUIT AND NUTRITION FACTS
Web There are 293 calories in 1 medium Multigrain Muffin with Fruit. Get full nutrition facts and other common serving sizes of Multigrain Muffin with Fruit including 1 miniature and 1 …
From fatsecret.com


TROPICAL MULTIGRAIN MUFFINS - NOW FOODS CANADA
Web Preheat oven to 400° F. Grease the bottoms of 12 regular-size muffin cups with coconut oil. In a large bowl, whisk egg with brown until the egg mixture doubles in size.
From nowfoods.ca


HOW TO MAKE MARMALADE: A GUIDE TO MAKING CITRUS FRUIT …
Web Apr 9, 2023 It is typically made with oranges, but can also be made with lemons, limes, and grapefruits. The peel is boiled in water to soften it and then added to the fruit juice and …
From substitutes.io


Related Search