FRUITCAKE MUFFINS
Fruitcake with a twist.
Provided by Kathryn Brown
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line muffin pan with paper holders.
- 2. In a bowl whisk, flour, baking powder, cinnamon and nutmeg. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Add flour just until blended, then add orange juice and mix well. Add candied fruit, dried cherries and pecans and mix until evenly distributed. Pour batter into muffin cups.
- 3. Bake for 25 minutes, or until tops are golden and cake tester comes out clean. Cool in pan 30 minutes.
- 4. Enjoy.
FRUITCAKE MUFFINS
Make and share this Fruitcake Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Position the rack in the center of the oven, and preheat the oven to 400°F To prepare the muffin pans, spray the holes and the rims with nonstick spray, or put the paper muffin cups into the holes. If using the silicon pans, spray as directed, then place on cookie sheet.
- Combine the cherries,currants, apricots, and brandy in a small bowl and set aside for 10 minutes.
- Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and allspice in a medium bowl until mixed well. Set aside.
- Place the egg whites in a seperate medium bowl, that is clean and dry. Beat with an electric mixture at high speed until soft peaks form, about 3 minutes. Set aside as well.
- In a large bowl, whisk the egg yolks just until lightly beaten, then add the sugar and continue whisking until the mixture is thick and sunny yellow, about 3 minutes. Whisk in the buttermilk, melted butter, honey and vanilla extract until smooth.
- Using a wooden spoon, stir in the fruit and any remaining brandy into the egg yolk mixture, then stir in the pecans until well mixed. Stir in the flour mixture until incorporated. Then gently fold in the beaten egg whites until no streaks of white are visible.
- Fill the prepared pans three quarters full. Use additional greased pans or small, oven proof ramekins for any leftover batter or reserve the batter for a second batch. Bake for 20 minutes or until the muffins are light brown, with firm,rounded tops. A toothpick inserted into one of the muffins should come out clean.
- Set the pan on a wire rack and let cool for 10 minutes. Gently rock the muffins back and forth to release them. Remove them from the pan and let cool on the rack for 5 more minutes. To freeze, let cool completely, then store in airtight containers or freezer proof bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.
Nutrition Facts : Calories 324.8, Fat 14.1, SaturatedFat 6.7, Cholesterol 61.3, Sodium 464.4, Carbohydrate 39.6, Fiber 1.5, Sugar 20.6, Protein 4.8
WHOLE GRAIN FRUITCAKE MUFFINS
Make and share this Whole Grain Fruitcake Muffins recipe from Food.com.
Provided by Engineer in the Kit
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
- Preheat the oven to 400°F.
- Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
- Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
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.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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