Fruit Muffins Recipes

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.

Steps:

• Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

Steps:

• Preheat oven to 375F.
• Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• Set aside.
• Drain peaches and reserve 1/3 cup of syrup.
• Puree peaches and reserved syrup in a blender, until smooth.
• Whisk the peach puree, sugar, egg substitute and oil.
• Add Bran Flakes and mix well.
• Add flour mixture and stir until dry ingredients are just moistened.
• DO NOT OVERMIX!
• Gently fold in blueberries.
• Divide batter among the muffin cups (about 2/3 full).
• Bake for 20 mins, or until toothpick test shows doneness.
• Serve warm.

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.)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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.

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.