Fruit Muffins

Name: Fruit Muffins - Carolina C.
Ingredients: 2 cups flour 1 cup sugar 2 eggs 1 teaspoon baking powder 2 packets vanilla sugar half a cup of oil half a cup of milk 100 g candied pineapple 50 g candied orange

Dessert - Fruit Muffins by Carolina C. - Recipia

I usually make these muffins with candied fruits when I need a quick and uncomplicated dessert, especially if I have some candied fruits in the cupboard. I’ve noticed that candied pineapple and orange give the most pleasant flavor, and this recipe has never given me any trouble. Everything is mixed in one bowl, without the hassle of many dishes or special techniques. They are also great if unexpected guests arrive. Quick Info Total time: about 35 minutes Preparation time: 15 minutes Baking time: 15-20 minutes Servings: 12 muffins (depending on the molds) Difficulty: easy Recipe type: quick dessert, homemade muffins Ingredients 2 cups flour 1 cup sugar 2 eggs 1 teaspoon baking powder 2 packets vanilla sugar half a cup of oil half a cup of milk 100 g candied pineapple 50 g candied orange Preparation method 1. Preheat the oven to medium temperature. Prepare the muffin molds; if you use baking paper or silicone molds, you can arrange them in the tray. 2. In a large bowl, combine the flour, sugar, baking powder, and vanilla sugar. Mix them lightly with a spoon. 3. Add the eggs, oil, and milk. Mix everything with a spatula or wooden spoon until you get a homogeneous mixture. Don’t overmix, just enough to avoid dry flour. 4. Slice the candied pineapple into thin pieces. Add it directly to the mixture and stir briefly to distribute it evenly. 5. Pour the mixture into the prepared molds, filling each mold about three-quarters full. 6. Sprinkle a few cubes of candied orange on top of each muffin. 7. Place the tray in the oven for 15-20 minutes at a moderate heat. They are ready when they turn slightly golden and pass the toothpick test. Why I make this recipe often These muffins are quick and don’t dirty many dishes. I don’t need a mixer or fancy ingredients. Candied fruits are easily available or can be kept in advance. They are good warm, but also after cooling down, without drying out too quickly. Tips and variations Tips Don’t chop the fruits too finely; the pineapple slices remain visible and provide a good texture. Don’t fill the molds to the top to avoid overflow while baking. Check with a toothpick after 15 minutes; every oven is a bit different. Substitutions You can use another neutral oil if you don’t have the same type as in the recipe. Vanilla sugar can be replaced with vanilla extract, but the flavor will be slightly different. Variations You can add other candied fruits, but keep the proportions so they don’t turn out too wet. The muffins can also be made with raisins, but the taste will be more classic. Serving ideas You can eat them plain or with a little powdered sugar on top. They go well with coffee or as a snack on the go. Frequently asked questions 1. Can I use only one type of candied fruit? Yes, if you don’t have candied orange or pineapple, you can use just one, as long as you keep the total amount. 2. What do I do if I don’t have special muffin molds? You can use baking paper cut into squares, placed in small tart molds, or even in a smaller tray, and then cut into cubes at the end. 3. Can they be made with whole wheat flour? Yes, but the texture will be denser, and you might need a little extra liquid. 4. How do I know when they are done? They are baked when they are golden, and if you insert a toothpick in the center, it comes out clean. 5. Can I add nuts or seeds? You can add them, but not more than 50 g, so they don’t become too heavy in the oven. Nutritional values Estimated values for one muffin: Calories: about 190 kcal Carbohydrates: 30 g Protein: 3 g Fats: 6 g These are approximate calculations and may vary depending on the type of candied fruits and the accuracy of the quantities used. Storage and reheating They keep well in a sealed container at room temperature for 2-3 days. There’s no need to reheat them, but they can be warmed for a few seconds in the microwave if you want them soft like freshly baked. If they sit longer, they start to dry out, but they won’t stick or harden too much. For longer storage, I don’t recommend freezing as the candied fruits won’t maintain their texture upon thawing.

Fruit Muffins

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