Tropical Fruit Muffins Food

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

FRUIT MUFFINS

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.

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.

FRUIT EXPLOSION MUFFINS

Steps:

• Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
• In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
• Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
• Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
• Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

FRUIT AND NUT MUFFINS

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

TROPICAL MUFFINS

Steps:

• Mix together flour, sugars, baking powder, soda and salt.
• Stir in fruit and nuts.
• Whisk together eggs, sour cream, oil and vanilla.
• Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
• Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.

FRUIT MUFFINS

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!

TROPICAL FRUIT MUFFINS

Steps:

• Preheat oven to 400*. Lightly grease or spray muffin tins.
• Combine flours, baking powder, baking soda, salt and half of the coconut in a large bowl.
• In another bowl, beat together the brown sugar, egg, milk, banana, butter and vanilla. Stir in the pineapple. Pour over dry ingredients and stir until just moistened.
• Spoon into prepared tins and sprinkle tops with remaining coconut. Bake @ 400* for 20-25 minutes, or until tops are firm to the touch.

TROPICAL FRUIT MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the dried fruit and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.