Serves 9
125 cal · 37 min
Fabulous Fruit Muffins
Recipe GLPR94a17c9d1b9a7d
These tender, moist fruit muffins are made with whole wheat flour, buttermilk, and fresh or frozen fruit. They're perfect for breakfast or a light snack and can be made ahead and frozen for convenient grab-and-go options.
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Ingredients
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup low-fat buttermilk
2 tablespoons melted margarine
1 large egg, slightly beaten
1/2 teaspoon vanilla extract
1 cup frozen strawberries, unsweetened and coarsely chopped, or fresh or frozen fruit of your choice
Non-stick cooking spray for muffin tin
Directions
Preheat your oven to 400°F. Spray a 9-cup muffin tin with non-stick cooking spray, making sure to coat the bottom and sides of each cup evenly.
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Whisk together until these dry ingredients are well blended and there are no lumps.
In a separate medium bowl, whisk together the low-fat buttermilk, melted margarine, beaten egg, and vanilla extract until combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a large spoon, gently fold and stir the mixture just until the dry ingredients are moistened. Do not overmix; the batter should be slightly lumpy.
Gently fold the coarsely chopped fruit into the batter using as few strokes as possible to avoid crushing the fruit or developing the gluten.
Spoon the batter evenly into the prepared muffin cups, filling each cup about two-thirds full.
Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Remove the muffin tin from the oven and let cool for a few minutes. Serve the muffins warm or at room temperature. Store leftovers in an airtight container, or freeze for up to 3 months for later enjoyment.
