Best Farmstand Fruit Muffins Recipes
FRUIT MUFFINS
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
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
FARMSTAND FRUIT MUFFINS
This is the best muffin ever. Fresh picked pears or apples are especially good in these muffins. But you can enjoy them any time by substituting whatever fruit is in season. Any type of chopped nuts may be used in place of the walnuts as well. Recipe from the Blooming Platter Cookbook and Betsy DiJulio.
Provided by Pat Duran @kitchenChatter
Categories Fruit Breakfast
Number Of Ingredients 19
Steps:
- For the topping : Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.
- Muffins: Preheat oven to 450^. Line a muffing tin with 12 paper cupcakes liners. Set aside. In a small bowl, whisk together soy milk and vinegar and set aside. It will curdle slightly- whisk it a couple of times just before using.
- In a large bowl, whisk together both flours, sugar, baking powder, soda, salt and spice. Make a well in the center of the dry ingredients and pour in the canola oil and they soy milk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
- Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.
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