Fruit and Nut Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 6.1 g
  • Cholesterol: 0.8 mg
  • Sodium: 66.3 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Fruit and Nut Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Tasty and healthy muffins packed with the goodness of nuts and fruit. Tasty and healthy muffins packed with the goodness of nuts and fruit.
Number of Servings: 12

Ingredients

    One third cup of oatbran
    One third cup of wheatgerm
    Two third cup wholewheat flour
    One teaspoon baking powder
    Pinch of salt
    Half cup of dark brown fine sugar
    Quarter cup of chopped mixed nuts (I use a bought mix of walnuts/almonds/peanuts)
    Half cup of mixed fruit (raisins, sultanas, apricots or your choice)
    Half cup semi-skimmed milk
    Quarter cup of light oil
    Vanilla essence to taste

Tips

This recipe can be adapted to taste. Substitutions are straightforward, just remember to keep to basic proportions of dry and wet ingredients.


Directions

Combine all dry ingredients in a bowl

Put all wet ingredients in a small measuring jug and whisk lightly to combine

Pour wet ingredients onto dry ingredients

Mix only enough to dampen dry ingredients leaving no dry mix

Spoon into a twelve portion oiled bun tin or muffin pan

Bake on shelf in centre of oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes (longer if required)

Leave to cool for a few minutes then remove from tin and cool fully on a cake rack.

Serving Size: Makes twelve muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PEBBLEGEEK.

Rate This Recipe