ANY FRUIT MUFFINS
We love muffins but hate when the fruit sinks to the bottom. Use this recipe and it won't! This recipe is can be used for a variety of fruits. I've done blueberry, strawberry, raspberry, blackberry, apple, pineapple and cherry. It can also be made without fruit. Nutmeg muffins are amazing, just add two teaspoons to the batter and...
Provided by Pamela Rappaport
Categories Muffins
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400. Spray muffin pan with oil or line with paper muffin cups. Chop fresh fruit if needed.
- 2. Note on extracts and spices - When using fruits like blueberries or strawberries I don't use anything. If I'm using peaches I add a dash of almond extract. One half teaspoon of vanilla is good with raspberries. Of course a teaspoon of cinnamon or apple pie spice is great with apples. Use what you like!
- 3. To measure wet - place 1/3 cup oil in a 1 cup measuring cup. Add egg and mix. Add milk to make 1 cup. Add 1 more tablespoon milk. Add extract if using.
- 4. Mix dry ingredients including spices if using.
- 5. Add wet to dry and mix. Fold in fruit. This is a surprisingly thick batter, don't panic. It's why the fruit doesn't sink to the bottom.
- 6. Fill the muffin cups 2/3 full. You'll get 11 to 12 regular size muffins.
- 7. Bake at 400 for 20-25 minutes.
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