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Fruit Muffins – Regular Recipe
The ‘what fruit do we have left to use up?’ recipe.
Servings Prep Time
24muffins or 50% more in cupcake size 20minutes
Cook Time Passive Time
13minutes 13minutes
Servings Prep Time
24muffins or 50% more in cupcake size 20minutes
Cook Time Passive Time
13minutes 13minutes
Ingredients
  • 4cups flourof any variety to suit your dietary needs
  • 8teaspoons baking powder
  • 1cup sugarwhite or castor
  • 1teaspoon salt
  • 150grams butteror oil of choice
  • 1.5cups liquidanything from juice, syrup, and/or milk of any variety
  • 2 large eggsor replace, per egg, with 1 tablespoon of chia seeds and 85 grams of water
  • 3cups fruitfresh, canned or frozen, bananas kiwifruit, apples, pears, stonefruit and berries in any combination, cut into 1-2cm pieces
  • 1tablespoon sugarwhite or castor
  • 1teaspoon cinnamon
Instructions
  1. Preheat oven to 200 degC.
  2. Sift the flour, baking powder, first measure of sugar and salt into a bowl.
  3. Melt the butter.
  4. Beat the liquid and egg with the butter until mixed thoroughly.
  5. Mix the combined liquids into the sifted dry ingredients.
  6. Stir through the fruit until evenly distributed.
  7. Coat medium-sized muffin or cupcake pans with butter or oil. Distribute the batter between the pans based on the quantity you have selected.
  8. Mix together the remaining sugar and cinnamon. Sprinkle over the muffins batter.
  9. 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.
  10. 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.


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