Muffin Recipes with Fruits, Streusel Topped Team up muffins with fruit and you have a nutritious dessert. Or try them with ice cream. This way you'll eat less ice cream, right?
You can mix and match fruit ingredients making Blueberry Oat, Cranberry, Raisins or Chocolate chip dessert.
If rhubarb is a family favorite then try the Rhubarb Muffin Recipe.A brown sugar-cinnamon topping adds a special touch to - 1 cup rolled oats
- 1 1/3 cups buttermilk
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 egg, beaten
- ¼ cup melted margarine, butter or vegetable oil
- ½ teaspoon vanilla
- 1 cup raspberries, fresh or frozen
- Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon soft butter or margarine
Preheat oven to 400º F.
Grease 12 medium -sized cups. Soak oats in buttermilk in a large bowl for at least 10 minutes.
Measure flour, baking powder, baking soda, salt and sugar into a large bowl.
Stir with a fork until mixed, then make a well in center.
Whisk egg, butter and vanilla together; then add to dry ingredients, stirring just until moistened.
Gently stir in raspberries. Fill muffin cups 2/3 full. Streusel Topping
Mix flour, brown sugar, cinnamon. Mix in 2 tablespoons of butter until crumbly.
Sprinkle topping on each muffin.
Bake in preheated oven for 25 to 30 minutes
Store cooled muffins in a sealed bag at room temperature for up to 2 days or freeze.
Preheat oven to 400º F.
Grease 12 medium-sized cups.- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed brown sugar
- 1 egg, slightly beaten
- ¼ cup melted margarine, butter or vegetable oil
- 1 cup blueberries (frozen or fresh), or cranberries, or raisins, or chocolate chips.
- ½ teaspoon lemon extract (optional)
Combine oats and buttermilk. Let stand.
Combine next 5 ingredients in mixing bowl. Stir well to blend.
Add egg and melted margarine to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
Gently fold in blueberries. Fill 10 to 12 muffin cups.
Bake 15 to 20 minutes or until top springs back when lightly touched.
Preheat oven to 400º F.
Grease 12 medium-sized muffin cups- 2 cups flour
- ¾ cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon salt
- ¾ cup chopped pecans, (optional)
- ¼ cup vegetable oil
- 1 egg
- 2 teaspoons grated orange rind
- ¾ cup orange juice
- 1¼ cup finely chopped rhubarb
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts.
In another bowl, combine egg, oil, orange rind and juice.
Add to dry ingredients, just until moistened; stir in rhubarb.
Fill cups 2/3 full.
Bake for 20 to 25 minutesTip: You can make ordinary milk into buttermilk. Just put 1 tablespoon lemon juice or vinegar in measuring cup; add milk to 1 cup mark. Let stand 5 minutes; stir.
Mix batter gently. End product will be moister and rise better.
With many variations- 2 cups all-purpose flour
- ¼ cup granulated sugar*
- 3½ teaspoons baking powder
- ½ teaspoon salt
Beat together:- 1 egg
- 1 cup milk
- ¼ cup vegetable oil or melted margarine or butter
Add liquid to dry ingredient and stir only until combined. (Batter will be lumpy).
Fill prepared cups 2/3 full. Bake 18 to 20 minutes or until golden brown.
*For a sweeter dessert increase sugar to ½ cup.
Cheese : Prepare basic recipe but add ¾ cup grated cheddar cheese to dry ingredients before adding liquid. Combine and bake as directed.
Peanut Butter: Prepare basic recipe and spoon half of batter into greased cups, top with 1 teaspoon peanut butter and cover with remaining batter. Bake as directed.
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