Fruit Salad Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Fruit Salad Muffins calories by ingredient
Introduction
I created this recipe to use leftover fruit salad. The resulting muffins are very moist. I created this recipe to use leftover fruit salad. The resulting muffins are very moist.Number of Servings: 18
Ingredients
-
3 cups pureed fruit salad (melons, a little pineapple, strawberries, blueberries, and tinned peaches)
3 cups plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp Orgran No Egg replacement powder, mixed with 4 tbsp water
1/4 cup caster sugar
2/3 cup canola oil
Tips
Serve warm with yoghurt, or when cooled.
Nutritional info will clearly differ depending on your fruit selection. Because watermelon does not have a lot of flavour, the muffins are not very sweet - you can adjust to your taste.
Directions
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