Fruit Salad Muffins
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
3 cups pureed fruit salad (melons, a little pineapple, strawberries, blueberries, and tinned peaches)3 cups plain flour2 tsp baking powder2 tsp baking soda2 tsp Orgran No Egg replacement powder, mixed with 4 tbsp water1/4 cup caster sugar2/3 cup canola oil
Preheat over to 180 C.
1. Puree fruit salad & tinned peaches (drained), volume of fruit puree should be 3 cups.
2. Sift dry ingredients, then mix in the remaining wet ingredients with a fork.
3. Fill standard sized muffin pan, lined with paper cases. Fill cases almost to top, as rising is very minimal.
4. Bake until cooked through (test with a skewer, it will come out cleanly when cooked).
Serving Size: 18 standard muffins
1. Puree fruit salad & tinned peaches (drained), volume of fruit puree should be 3 cups.
2. Sift dry ingredients, then mix in the remaining wet ingredients with a fork.
3. Fill standard sized muffin pan, lined with paper cases. Fill cases almost to top, as rising is very minimal.
4. Bake until cooked through (test with a skewer, it will come out cleanly when cooked).
Serving Size: 18 standard muffins
Nutritional Info Amount Per Serving
- Calories: 172.9
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.0 g
- Protein: 2.5 g
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