FRUIT-FILLED MUFFINS
Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
- Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 13 g, TransFat 1 g
FRUIT-FILLED MUFFINS (LIGHT)
From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).
Provided by Redsie
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
- In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
- Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 136.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 18.2, Sodium 103.9, Carbohydrate 22.7, Fiber 0.6, Sugar 8.7, Protein 2.6
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FRUIT-FILLED MUFFINS
I can't say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn't on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn't my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that's for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y'all enjoy!
Provided by Maiden77
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray) one 12-muffin muffin/cupcake pan.
- In a medium bowl, combine flour, sugar, baking powder, and salt.
- In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don't cook the egg.).
- Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.).
- Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
- Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.
Nutrition Facts : Calories 215.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.8, Sodium 258.5, Carbohydrate 29.5, Fiber 0.7, Sugar 8.5, Protein 4
FRUIT-FILLED SCUFFINS
The scuffin is a frankenpastry - part scone, part muffin and, like a doughnut, filled with jam - but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though - only jams, conserves, preserves or fruit butter will do.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, weekday, dessert
Time 1h
Yield 12 scuffins
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.
- In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
- In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).
- Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don't worry if the dough doesn't come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.
- Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.
- Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 11 grams, TransFat 0 grams
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