We are getting ready to leave our cute little apartment and island lifestyle at the end of the month and that means cleaning out the cupboards and freezer of anything thats accumulated. These muffins are a byproduct of just that. We had a bag of mixed fruit which we had been using for smoothies but that had not been touched since possibly January and they became the inspiration for these Fruit Burst Muffins. Spring is in the air, and even if you are not moving, doing a little culinary spring cleaning can result in some delicious new ideas.
These muffins end up so light and fluffy from the yogurt and are not overly sweetened like most store bought varieties
Fruit Burst Muffins |
Gypsy Boots Trail |
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Prep Time
10 minutes |
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Cook Time
35 minutes |
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Total Time
45 minutes |
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Ingredients
- 2 cups fruit (mixed, frozen, and chopped)
- 2 eggs
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat flour
- 1/2 cup yogurt, plain or vanilla
- 1/4 cup honey, melted
- 1/4 cup butter, melted
- 1 tbsp ground flax
- 1 tbsp wheat bran
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350'F
- In a large bowl, whisk together eggs, yogurt, honey, butter, and vanilla
- Add flours, baking powder, baking soda, and salt; mix into wet ingredients, making sure everything is well combined
- Once batter is mixed and smooth, fold in fruit, avoiding over mixing
- Pour batter into a greased or lined muffin tin, this recipe will make 12 muffins
- Bake at 350'F for 30-35 minutes, testing muffins with a toothpick when done