Fruit Muffins
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
Method
Preheat oven to 180°C.
Lightly coat muffin tray with canola or olive oil cooking spray.
In a bowl, sift together flours and sugar, making a well in the centre.
Lightly whisk eggs then add oil and milk.
Add the mixture to the dry ingredients along with the fruit. Stir until just combined. Do not overmix at this stage.
Spoon into muffin tins, making 14 muffins and bake for 20-25 minutes.
Serve warm or cooled at room temperature.
Variations
When making 14 muffins:
- Berry muffins: 1 cup of frozen berries, mixed or individual (e.g. raspberries, blueberries) + 1 teaspoon of vanilla extract.
- Banana muffins: 1 cup mashed banana (approximately 2 large bananas).
- Apple and cinnamon muffins: 1 cup peeled and grated/finely diced apple + 1 teaspoon ground cinnamon.
- Banana and blueberry muffins: ½ cup mashed banana + ½ cup blueberries.
- Peach and passionfruit muffins: ¾ cup diced, canned peaches (in fruit juice) + 2 tablespoons passionfruit pulp.
- Chocolate and banana: ¼ cup cocoa powder sifted + 1 cup mashed banana (approximately 2 large bananas).
Serving Size 68.8g
Servings 14
- Amount Per Serving
- Calories 195
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 0.9g5%
- Sodium 160mg7%
- Total Carbohydrate 23.6g8%
- Dietary Fiber 1.9g8%
- Sugars 9g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C.
Lightly coat muffin tray with canola or olive oil cooking spray.
In a bowl, sift together flours and sugar, making a well in the centre.
Lightly whisk eggs then add oil and milk.
Add the mixture to the dry ingredients along with the fruit. Stir until just combined. Do not overmix at this stage.
Spoon into muffin tins, making 14 muffins and bake for 20-25 minutes.
Serve warm or cooled at room temperature.
