Fresh Fruit Muffins Recipes

FRESH FRUIT MUFFINS

Steps:

• Mix the strawberries and 4T. sugar together. Let them sit for about 15 minutes until they have juices.
• In a medium bowl, mix the flour, cinnamon, baking soda, nutmeg, and salt.
• In a large bowl, mix the bananas, eggs, oil, 2c. sugar, strawberries, and lemon zest.
• Mix the dry ingredients into the wet ones until they are combined, but don't over mix. Fold in the blueberries and walnuts.
• Fill muffin liners 3/4 full. Bake at 350 degrees for 30 minutes.

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.)

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

FRESH FRUIT MUFFINS

Steps:

• {reheat oven to 400*.
• Lightly butter 12 muffin cups or coat with nonstick spray.or line with paper liners.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended.
• In a seperate bowl, whisk together the buttermilk, melted butter, eggs and vanilla until well blended. Add to the dry ingredients all at once, along with strawberries, and fold just until evenly moistened.
• Do not overmix.
• Divide the batter evenly among the muffin cups.
• Sprinkle each muffin with a little sugar, if desired.
• Bake until a toothpick inserted in the centers comes out clean -- 22-25 minutes.
• Cool on a wire rack before removing from the pan.