Fruit And Nut Muffins Recipes

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FRUIT AND NUT MUFFINS



Fruit and Nut Muffins image

I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

4 cups diced peeled tart apples
1 cup sugar
1-1/2 cups raisins
1-1/2 cups chopped nuts
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt

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.

Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

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

FRUIT & NUT MUFFINS



Fruit & Nut Muffins image

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

2 cups flour
2 teaspoons cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup coconut oil
1/4 cup honey or 1/4 cup maple syrup
3/4 cup brown sugar (if you prefer a sweet muffin)
3 eggs, lightly beaten
1/2 cup Greek yogurt
2 cups almond paste left over from making almond milk (or other nut paste)
2 medium bananas, mashed or 1 cup applesauce
1 teaspoon vanilla or 1 teaspoon almond extract
1 -2 cup raisins or 1 -2 cup chocolate chips

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

FRUIT AND NUT MUFFINS



Fruit and Nut Muffins image

I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!

Provided by Allrecipes Member

Time 30m

Yield 18

Number Of Ingredients 11

4 cups diced peeled tart baking apples
1 cup sugar
1 ½ cups raisins
1 ½ cups chopped nuts
2 large eggs eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
⅛ teaspoon salt

Steps:

  • In a large mixing 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 degrees F for 18-20 minutes or until muffins test done.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 38 g, Cholesterol 20.7 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 129.4 mg, Sugar 21.8 g

SUGARLESS FRUIT NUT MUFFINS



Sugarless Fruit Nut Muffins image

This is from another website. I did a few changes, I have made 12 muffins with 2 cups of chopped prunes. Also made them with dried apricots and dates. You would never know these didn't have sugar in them.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup chopped dates
1/2 cup raisins
1/2 cup chopped prune
1 cup water
1/2 cup butter, cut in pieces
1/4 teaspoon salt
2 eggs, lightly beaten (I am going to use egg substitute)
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts (optional)

Steps:

  • In a saucepan over medium high heat, combine water, dates, raisins and prunes.
  • Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
  • Transfer to large bowl and let cool.
  • Set oven to 350*F and grease and flour muffin cups or use paper liner.
  • Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
  • Mix in nuts and blend into fruit mixture.
  • Spoon into muffin cups 2/3 to 3/4 full.
  • Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

HEARTY FRUIT & NUT MUFFINS



Hearty Fruit & Nut Muffins image

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

2 cups baking mix
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 tsp. ground cinnamon
1 egg
1 cup canned pumpkin
3/4 cup orange juice
1 Gala apple, chopped
1/2 cup raisins
1/2 cup chopped walnuts

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

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