Yummyfruitmuffins Recipes

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

Ingredients

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

YUMMY FRUIT MUFFINS

Yummy Fruit Muffins image

I have only made these muffins with raspberries, but you could use apples, peaches, blueberries, etc. Make sure to use regular sour cream, not low-fat or non-fat as it really does make all the difference in the taste.

Provided by Juenessa

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

1 cup white sugar
1 egg
1 cup sour cream
1/4 cup vegetable oil
1 3/4 cups all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fruit (not pureed or too finely chopped)

Steps:

Preheat oven to 400 degrees.
Grease 12 muffin cups.
In food processor, combine the sugar, egg, sour cream, and oil.
Pulse until well blended.
In a separate bowl, combine flour, soda, and salt.
Add to the food processor and pulse just to blend.
Fold in fruit.
Spoon mixture into the muffin cups, filling them 3/4 full.
Bake for 20 minutes or until a tester inserted in the center comes out clean.

Nutrition Facts : Calories 218.1, Fat 9.2, SaturatedFat 3.2, Cholesterol 26.1, Sodium 218.1, Carbohydrate 31.4, Fiber 0.5, Sugar 16.8, Protein 3

GOOD AND FRUITY MUFFINS

Good and Fruity Muffins image

Provided by Food Network

Time 35m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

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.

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