How To make Title: Fruit Filled Muffins
Servings: 12
2/3 c milk
1 T vegetable oil
1 egg
2 c bisquick Baking Mix
2 T sugar
1/4 c fruit preserves
GLAZE:
2/3 c powdered sugar
4 t water
1. Heat oven to 400'F. (High-altitude (3500-6500 ft.): Heat oven to
425'F.) Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. 2. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. 3. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze.
*** GLAZE *** Stir powdered sugar and water in small bowl until smooth.
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How To make Title: Fruit Filled Muffins's Videos
3 Skinny Breakfast Muffins (Healthy Recipes)
♥ No more Muffin Top. These super muffins are low in calories, vegan, gluten free, high in nutrients & extremely easy to make.
♥ Watch till the end for the full recipes & steps, including calorie counts. Be sure to LIKE, SHARE this video with your friends.
♥ SUBSCRIBE p/s We're not far from 1 million subscribers!!! Let's work towards that. =)
♥ Joanna is a certified Women’s Fitness Specialist with NASM and also a certified Personal Trainer & Nutrition Coach.
Each recipe makes 6 muffins. They are great for breakfast or even as a pre / post workout snack.
NUTTY BANANA MUFFINS
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup / Honey – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
9) 2 Medium Bananas, mashed – 210Cals
10) 3 tbsps. Crushed Almond Nuts – 105Cals
Per Muffin – 160Cals
CHOCOLATE PEANUT BUTTER MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) ¼ cup Unsweetened Cocoa Powder – 48Cals
9) 2 tbsps. Peanut Butter – 188Cals
10) 2 tbsps. (25g) Chocolate Chips – 70Cals
Per Muffin – 159Cals
CRANBERRY ZUCCHINI MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 33Cals
4) 2 tbsps. (40g) Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) 1 cup Zucchini, grated – 18Cals
9) ¼ cup Dried Cranberries – 130Cals
Per Muffin – 132.5Cals
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Blueberry Muffins Recipe for FACS and Home Ec
Click See More below to view the recipe
Blueberry Muffins
1 Egg
1 cup Milk
¼ cup Oil
2 cups Flour
½ cup Sugar
1 TBSP Baking Powder
½ tsp Salt
½ cup Blueberries
1. Preheat oven to 400 degrees
2. Place a paper muffin liner in each muffin cup OR spray muffin tin with cooking spray
3. In a small mixing bowl, beat eggs slightly with a fork. Stir in the milk and oil.
4. In a separate, large mixing bowl, blend the flour, sugar, baking powder and salt
5. Add the liquid mixture to the dry mixture
6. Stir just enough to moisten dry ingredients. Mixture should be slightly lumpy
7. Gently stir in fruit
8. Fill muffin cups 2/3 full
9. Bake 15 to 20 minutes until muffins have golden brown spots on top.
10. Loosen and lift out muffins with a butter knife or leveler.
Tasty Tuesday : Fruit Muffins
Perfect for Picnic's Richard helps us to make Fruit Muffins, whether you like blueberries or raspberries these are for you. You can find the complete recipe card on our Facebook page.
You will need:
• 125g white self raising flour
• 2 dessertspoons porridge oats
• 50g caster sugar
• 70g blueberries or raspberries
• (fresh or frozen)
• 1 medium egg
• 70ml (7 dessertspoons) milk
• 40ml (4 dessertspoons) vegetable oil
Thank you for joining us for Tasty Tuesdays :)
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Blueberry Streusel Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Streusel Muffins. These Blueberry Streusel Muffins seem to be a cross between a muffin, a scone, and a crumb topped coffee cake. They have a buttery sweet flavor and are bursting with tangy sweet blueberries. You can use either fresh or frozen blueberries.
We welcome questions on our Facebook Page:
Strawberry Muffins Recipe
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
1 large egg 1/2 cup any milk
1/2 cup Greek yogurt plain
1/4 cup any mild oil I use avocado oil
1/2 cup maple syrup or honey
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour (+ 2 tablespoons for dusting)
2 cups fresh strawberries chopped
2 tablespoons turbinado sugar or coconut sugar for topping
????Printable recipe:
►DIRECTIONS:
1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
2. Add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
3. In a small bowl, combine strawberries and 2 tablespoons of flour. Stir to coat, reserve 1/2 cup for topping and add remaining to a muffin batter and fold a few times until incorporated.
4. Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop), top with remaining strawberries and sugar. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
5. Remove strawberry muffins from the oven and let cool for 10 minutes. Enjoy!
????PRODUCTS USED IN VIDEO (affiliate):
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4 cup glass measuring cup
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Zester
Almond flour
Bragg’s liquid aminos
Maple syrup
Vanilla extract
Almond milk
Avocado oil
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????ABOUT IFOODREAL
My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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