Bountiful Breakfast Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 36 |
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This is based on a recipe from a Best Recipes recipe booklet, The Muffin Cookbook. I just love these. Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon pumpkin pie spice |
1 cup prepackaged mixed dried fruit, diced into bits (4 ounces) |
1/2 cup butter, softened |
2/3 cup sugar |
6 eggs |
1 teaspoon vanilla |
1/3 cup rolled oats |
Directions:
1. Stir together flour, baking powder and spice in small bowl. In separate small bowl, toss fruit with 1 tablespoon of the flour mixture. Set both bowls aside.
2. Add butter and sugar to large bowl and and beat at medium speed until light and fluffy. Beat eggs in, one at a time, until well blended. Beat in vanilla.
3. At low speed, beat in reserved flour mixture gradually until just blended. Stir in reserved fruit and oats.
4. Line 12 (2 1/2-inch) muffin cups with paper baking cups. Fill each cup a scant 1/3 cup full with batter.
5. Bake in preheated 350° oven 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack.
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