Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 191.5
- Total Fat: 4.0 g
- Cholesterol: 34.3 mg
- Sodium: 228.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.8 g
- Protein: 4.3 g
View full nutritional breakdown of Challah Fruit Muffins calories by ingredient
Challah Fruit Muffins
Submitted by: WAHZOEIntroduction
Nutritional info is for using plums but you can use any ripe fruit. These work particularly well with apricots.This recipe refers to another recipe for the challah dough and uses that to make the muffins.
http://recipes.spa
rkpeople.com/recipe-detail
.asp?recipe=1169734 Nutritional info is for using plums but you can use any ripe fruit. These work particularly well with apricots.
This recipe refers to another recipe for the challah dough and uses that to make the muffins.
http://recipes.spa
rkpeople.com/recipe-detail
.asp?recipe=1169734
Number of Servings: 8
Ingredients
-
1 pound of Challah dough (recipe link in the description text)
8 plums
6tsp golden granulated sugar
Directions
Sprinkle the surface of the dough container with flour in one corner.
Pull out a grapefruit sized piece of dough and adjust weight till you have 1 pound of dough. Using the artisan bread in 5 minutes a day method, gluten cloak the dough.
Split the dough into 8 pieces each weighing 2 ounces.
Shape each piece into a small disk a little larger than the base of your muffin tins and then press into the bottom of the prepared muffin tins.
Leave to rest for an hour. If your kitchen is particularly cool, leave for as much as 1 1/2 hours.
Stone and quarter the plums.
15 minutes before the dough has finished resting, turn the oven on to 350 F
push 3 or 4 pieces of plum well down into each muffin tin of dough. Sprinkle about 3/4 tsp of golden granulated sugar over each muffin and bake for 30 minutes, or until golden.
Number of Servings: 8
Recipe submitted by SparkPeople user WAHZOE.
Pull out a grapefruit sized piece of dough and adjust weight till you have 1 pound of dough. Using the artisan bread in 5 minutes a day method, gluten cloak the dough.
Split the dough into 8 pieces each weighing 2 ounces.
Shape each piece into a small disk a little larger than the base of your muffin tins and then press into the bottom of the prepared muffin tins.
Leave to rest for an hour. If your kitchen is particularly cool, leave for as much as 1 1/2 hours.
Stone and quarter the plums.
15 minutes before the dough has finished resting, turn the oven on to 350 F
push 3 or 4 pieces of plum well down into each muffin tin of dough. Sprinkle about 3/4 tsp of golden granulated sugar over each muffin and bake for 30 minutes, or until golden.
Number of Servings: 8
Recipe submitted by SparkPeople user WAHZOE.
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