Freshfruitmuffins Recipes

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FRUIT MUFFINS



Fruit Muffins image

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

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup melted butter
1 egg
3/4 cup milk
1 cup fruit cocktail, well drained

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

GOOD AND FRUITY MUFFINS



Good and Fruity Muffins image

Provided by Food Network

Time 35m

Yield 12 muffins

Number Of Ingredients 13

1 cup uncooked old-fashioned or quick oats
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup Pillsbury BEST® Whole Wheat Flour
1/2 cup dark brown sugar, firmly packed
1 tbsp. baking powder
2 tsps. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. salt
1/4 cup Crisco® Pure Vegetable Oil or 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
1 large egg
1 (15.5 oz.) jar Smucker's® Apricot Low Sugar Preserves
1/2 cup dried mixed fruit bits (apples, apricots, dates)
1 cup ripe mashed banana

Steps:

  • HEAT oven to 400 degrees F. Line 12 medium muffin cups with foil or paper liners. Combine oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, salt and oil in bowl of electric mixer.
  • MIX until coarse crumbs form. Stop mixer and add egg, 1 cup preserves, dried fruits and banana. Mix just until blended. Fill muffin cups until almost full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool.
  • HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.

FRUITBURST MUFFINS



Fruitburst muffins image

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

225g plain flour
2 tsp baking powder
2 large eggs
50g butter , melted
175ml skimmed milk
100ml clear honey
140g fresh blueberry
85g dried cranberry
140g seedless raisin
140g dried apricot , chopped
1 tsp grated orange zest
1 tsp ground cinnamon

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

FRESH FRUIT MUFFINS



Fresh Fruit Muffins image

These are really good and make a great snack. My mom gave me this recipe to try and we agree it 's a keeper. You could substitute different fruit if you'd like with these. This is a double recipe that I use. I didn't use the walnuts when I made this.

Provided by IAcupcake

Categories     Breads

Time 1h

Yield 30 muffins

Number Of Ingredients 14

2 cups strawberries, quartered
2 cups sugar
4 tablespoons sugar
3 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 -2 teaspoon salt
2 bananas, mashed
4 eggs
1/2 cup canola oil
2 lemons, zested
1 pint blueberries
1 -2 cup chopped walnuts

Steps:

  • Mix the strawberries and 4T. sugar together. Let them sit for about 15 minutes until they have juices.
  • In a medium bowl, mix the flour, cinnamon, baking soda, nutmeg, and salt.
  • In a large bowl, mix the bananas, eggs, oil, 2c. sugar, strawberries, and lemon zest.
  • Mix the dry ingredients into the wet ones until they are combined, but don't over mix. Fold in the blueberries and walnuts.
  • Fill muffin liners 3/4 full. Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 188, Fat 7, SaturatedFat 0.8, Cholesterol 24.8, Sodium 129.8, Carbohydrate 29.5, Fiber 1.4, Sugar 17.7, Protein 3

FRESH STRAWBERRY MUFFINS



Fresh Strawberry Muffins image

Fresh strawberry muffins.

Provided by Jen Pretty

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup butter, softened
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
1 ½ cups chopped strawberries
3 teaspoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
  • Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
  • Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 31.6 g, Cholesterol 36.6 mg, Fat 8.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 243.3 mg, Sugar 15 g

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