Fruit Muffins – Regular Recipe

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This muffin recipe is my serious go-to because almost everything can be substituted to cater for dietary needs or to clean out the fridge. Either way, they turn out scrumptious every time! It’s awesome to have those recipes that are fail-safe for any circumstance. So, add this one to your collection.

Fruit Muffins - Regular Recipe
Fruit Muffins - Regular Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The 'what fruit do we have left to use up?' recipe.
Servings Prep Time
24 muffins or 50% more in cupcake size 20 minutes
Cook Time Passive Time
13 minutes 13 minutes
Servings Prep Time
24 muffins or 50% more in cupcake size 20 minutes
Cook Time Passive Time
13 minutes 13 minutes
Fruit Muffins - Regular Recipe
Fruit Muffins - Regular Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The 'what fruit do we have left to use up?' recipe.
Servings Prep Time
24 muffins or 50% more in cupcake size 20 minutes
Cook Time Passive Time
13 minutes 13 minutes
Servings Prep Time
24 muffins or 50% more in cupcake size 20 minutes
Cook Time Passive Time
13 minutes 13 minutes
Servings: muffins or 50% more in cupcake size
Ingredients
  • 4 cups flour of any variety to suit your dietary needs
  • 8 teaspoons baking powder
  • 1 cup sugar white or castor
  • 1 teaspoon salt
  • 150 grams butter or oil of choice
  • 1.5 cups liquid anything from juice, syrup, and/or milk of any variety
  • 2 large eggs or replace, per egg, with 1 tablespoon of chia seeds and 85 grams of water
  • 3 cups fruit fresh, canned or frozen, bananas kiwifruit, apples, pears, stonefruit and berries in any combination, cut into 1-2cm pieces
  • 1 tablespoon sugar white or castor
  • 1 teaspoon cinnamon
Instructions
  1. Sift the flour, baking powder, first measure of sugar and salt into a bowl.
  2. Melt the butter.
  3. Beat the liquid and egg with the butter until mixed thoroughly.
  4. Mix the combined liquids into the sifted dry ingredients.
  5. Stir through the fruit until evenly distributed.
  6. Coat medium-sized muffin or cupcake pans with butter or oil. Distribute the batter between the pans based on the quantity you have selected.
  7. Mix together the remaining sugar and cinnamon. Sprinkle over the muffins batter.
  8. Bake at 200 degC for 13 minutes or until the centre springs back. Leave in pans to cool for 5 minutes before removing them for storage or to serve.
  9. Serve plain or with butter, margarine or cream. Can be frozen for use later.
Recipe Notes

There is no nutritional panel for this recipe due to the significant variance in ingredients that can be used.

There is no Nutrition Label for this recipe yet.


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