Miniature Fruit Muffins the Editors of Publications International, Ltd.
Miniature Fruit Muffins
Makes 36 mini muffins
|1||cup whole wheat flour|
|3/4||cup all-purpose flour|
|1/2||cup packed dark brown sugar|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1||cup buttermilk, divided|
|3/4||cup frozen blueberries|
|1||small ripe banana, mashed|
|1/3||cup unsweetened applesauce|
|1/2||teaspoon ground cinnamon|
- Preheat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray; set aside.
- Combine flours, sugar, baking powder, baking soda and salt in medium bowl. Place 2/3 cup dry ingredients in each of 3 small bowls.
- To first bowl of flour mixture, add 1/3 cup buttermilk and blueberries. Stir just until blended; spoon into 12 prepared muffin cups. To second bowl, add 1/3 cup buttermilk, banana and vanilla. Stir just until blended; spoon into 12 more prepared muffin cups. To third bowl, add remaining 1/3 cup buttermilk, applesauce, raisins and cinnamon. Stir just until blended; spoon into remaining 12 prepared muffin cups.
- Bake 18 minutes or until lightly browned and toothpick inserted into centers comes out clean. Remove from pan. Cool 10 minutes on wire racks. Serve warm or cool completely.
|Serving Size:||3 mini-muffins, 1 of each|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||4 %|
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