201 sugar fruit muffins Recipes

  • Healthy Fruit Muffins
    all-purpose flour, baking soda, cinnamon, salt and
    6 More
    all-purpose flour, baking soda, cinnamon, salt, peaches in light syrup, undrained, brown sugar , packed, fat free egg substitute or 2 eggs, canola oil (or other vege oil), bran flakes, blueberries (fresh/frozen )
    35 min, 10 ingredients
  • Tropical Fruit Muffins
    flour, baking powder, salt, sugar, honey, vegetable oil and
    4 More
    flour, baking powder, salt, sugar, honey, vegetable oil, milk, eggs, mango pulp (2 very ripe es), banana (very ripe )
    18 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Oat Bran Fruit Muffins
    oat bran, oatmeal, regular not instant and
    12 More
    oat bran, oatmeal, regular not instant, mixed dried fruit (if you can tsp find pre- , make your own combination or use raisins), cinnamon, nutmeg, baking powder, baking soda, salt, egg whites, unsweetened applesauce, brown sugar (use a half cup if you like your muffins sweeter), low-fat buttermilk (or use 1/3 cup non-fat yogurt plus skim milk to level it off to 1/2 cup), canola oil
    40 min, 14 ingredients
  • Chocolate Banana Peach Muffins
    whole wheat flour, baking powder, cinnamon, sugar and
    5 More
    whole wheat flour, baking powder, cinnamon, sugar, fruit juice (i used pomegranate blueberry juice), coconut oil, peach, peeled and diced, bananas, ripe, mashed, semi-sweet chocolate baking square, shredded
    55 min, 9 ingredients
  • Easiest-Quickest (Low Cal) Pear (Any Fruit) Muffin for One
    pear, sliced, cinnamon, splenda sugar substitute and
    3 More
    pear, sliced, cinnamon, splenda sugar substitute, puffed rice cereal, egg white, caramel syrup (optional)
    19 min, 6 ingredients
  • Cream Cheese And Fruit Filled Spice Cake Muffins
    muffins, whole wheat flour, baking soda, sea salt and
    13 More
    muffins, whole wheat flour, baking soda, sea salt, brown sugar, eggs, milk, applesauce, honey, olive oil, vanilla extract, cinnamon, nutmeg, all spice, fruit preserves (i like raspberry, my sister likes orange marmalade), cream cheese, (melted in microwave & blended with a few drops of vanilla)
    25 min, 17 ingredients
  • Fruit Filled Muffins
    milk, vegetable oil, egg, original bisquick baking mix and
    4 More
    milk, vegetable oil, egg, original bisquick baking mix, fruit preserves (any flavor ), powdered sugar, powdered sugar, water
    28 min, 8 ingredients
  • Marmalade Fruit Muffins Marmalade Fruit Muffins
    all-purpose flour, baking powder, salt, baking soda, sugar and
    5 More
    all-purpose flour, baking powder, salt, baking soda, sugar, butter or 1/4 cup margarine, eggs, marmalade, orange juice, dried cranberries or 1/2 cup raisins or 1/2 cup nuts
    30 min, 10 ingredients
  • Whole Wheat and Fruit Muffins Whole Wheat and Fruit Muffins
    whole wheat flour, white pastry flour, oatmeal and
    7 More
    whole wheat flour, white pastry flour, oatmeal, brown sugar (slightly packed), baking powder, baking soda, eggs, buttermilk, light extra virgin olive oil, berries (juicy types of fruit) or 1 1/2-2 cups fruit (juicy types of fruit)
    50 min, 10 ingredients
  • Oat Bran Fruit Muffins Oat Bran Fruit Muffins
    white corn syrup (such as karo syrup) or 2 tbsp oil and
    8 More
    white corn syrup (such as karo syrup) or 2 tbsp oil, egg substitute (2 egg whites) or 2 whole eggs, evaporated skim milk or 1 1/4 cups evaporated milk, salt, oat bran (not oatmeal), baking powder, brown sugar (packed), white sugar, chopped dried fruit (your choice )
    25 min, 9 ingredients
  • Rhubarb (Or Other Fruit) Muffins Rhubarb (Or Other Fruit) Muffins
    all-purpose flour, baking powder, salt, white sugar and
    6 More
    all-purpose flour, baking powder, salt, white sugar, brown sugar, egg, milk, oil, almond extract, rhubarb, diced (or other fruit)
    45 min, 10 ingredients
  • Fruit Upside Down Muffin Fruit Upside Down Muffin
    fruit (frozen or fresh ) and
    3 More
    fruit (frozen or fresh ), prepared buttermilk pancake batter, brown sugar, butter
    20 min, 4 ingredients
  • No Sugar-Fruit Nut Bran Muffins No Sugar-Fruit Nut Bran Muffins
    unbleached white spelt flour, bakers wheat bran and
    11 More
    unbleached white spelt flour, bakers wheat bran, baking powder, salt, quick oats, flax seed meal (ground flax seeds), cardamom (or cinnamon), organic eggs, agave nectar (depending on desired sweetness), safflower oil, apple juice, applesauce, dried fruit , and nuts, of choice
    37 min, 13 ingredients
  • Pineapple And Passion Fruit Muffins Pineapple And Passion Fruit Muffins
    margarine, sugar, vanilla yogurt, eggs and
    5 More
    margarine, sugar, vanilla yogurt, eggs, crushed canned pineapple, grated lemon rind and juice of 1 lemon, fresh passion fruit pulp, self-rising flour, preheat oven to 350. blend margarine and sugar together then bean in yogurt and eggs. add pulp, pineapple and lemon and mix well. fold in the flour and spoon into tins. bake for 30 minutes.
    30 min, 9 ingredients
  • 7-Grain Cereal Fruit Muffins 7-Grain Cereal Fruit Muffins
    oats, wheat flour and
    11 More
    oats, wheat flour, splenda brown sugar blend (or 1/2 cup regular brown sugar), wheat germ, red mill 7 grain cereal, baking powder, ground cinnamon, salt, eggs, skim milk, applesauce, honey, apples, chopped (or 2 cups peaches)
    13 ingredients
  • Zoned Apple Walnut Muffins Zoned Apple Walnut Muffins
    soy protein isolate, buckwheat flour , whole-groat and
    10 More
    soy protein isolate, buckwheat flour , whole-groat, nuts , wal , english or persian, dried, sugar , fruit or brown, baking powder , double-acting, straight phosphate, vegetable oil , canola, apples, raw, with skin, egg, white, raw, fresh, cinnamon, ground, nutmeg, ground, vanilla extract, water
    30 min, 12 ingredients
  • English Fruit Muffins (Bread Machine) English Fruit Muffins (Bread Machine)
    milk, butter, egg, salt, sugar, plain flour, dried yeast and
    3 More
    milk, butter, egg, salt, sugar, plain flour, dried yeast, mixed spice, sultana, cornmeal
    3 hour , 10 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top