Fruity Muffins Recipe

Name: Fruity Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup flour; ½ cup whole wheat flour; ½ cup oats; ¼ cup flax seed, ground; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¼ teaspoon salt; 1 large egg; ¾ cup packed brown sugar; ¼ cup butter, melted; 1 teaspoon vanilla extract; 1 unpeeled apple, diced; 1 cup fresh cranberries or 1 cup frozen cranberries; ½ cup raisins

Servings: persons

½ cup flour
½ cup whole wheat flour
½ cup oats
¼ cup flax seed, ground
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 large egg
¾ cup packed brown sugar
¼ cup butter, melted
1 teaspoon vanilla extract
1 unpeeled apple, diced
1 cup fresh cranberries or 1 cup frozen cranberries
½ cup raisins

1
Preheat oven to 350F.
2
Mix dry ingredients (minus sugar) in a large bowl.
3
Break egg into another bowl, add sugar, whisk until smooth.
4
Whisk in melted butter and vanilla.
5
Stir in fruit.
6
Pour over dry ingredients and fold just until dry ingredients are moistened.
7
Spoon batter into muffin cups lined with cupcake papers.
8
These don't really rise, so fill the cups full.
9
Bake 20-25 minutes.
10
Cool and enjoy.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup flour, ½ cup whole wheat flour, ½ cup oats, ¼ cup flax seed, ground, and more.

Yes, Fruity Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruity Muffins

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