Fruity Morning Muffins Recipes

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

GOOD-FOR-YOU MORNING MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

FRUITBURST MUFFINS

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.)

FRUITY MORNING MUFFINS

Steps:

• 1.Heat oven to 400°F Line 20 muffin cups with paper liners; spray with nonstick cooking spray.
• 2.In large bowl, stir together flour, oats, baking powder, baking soda and salt until blended. Stir in chocolate chips.
• 3.In medium bowl, whisk together banana, brown sugar, oil, orange juice, egg, orange peel and vanilla until blended. Stir in fruit until well-blended. Fold into flour mixture just until blended.
• 4.Fill muffin cups two-thirds full with batter; sprinkle with sugar. Bake 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.