Friday, September 27, 2013
Use it up: Fruit chunk muffins
Had a bit of canned tropical fruit left in the fridge. While I usually like this brand, this particular can of fruit didn't have a lot of taste ...
So. rather than waste, I decided to disguise it. I adapted a muffin recipe to work with the "tropical" flavors and make this a bit more tasty.
Fruit Chunk Muffins
1/4 cup butter or canola oil
1/2 cup sugar
1/2 cup plain yogurt (see note)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped canned fruit
1 teaspoon orange peel
1 teaspoon vanilla
Preheat the oven to 375 degrees. Grease a muffin tin.
Cream together the butter and sugar. Add the egg, beating well. Add the yogurt, vanilla and orange peel and beat until combined.
In another bowl, whisk together the flour, baking powder and salt. Add to the dry ingredients. Gently fold in the fruit.
Fill the muffin cups 2/3 full.
Bake 20-30 minutes, or until lightly browned. Let cool in pan on rack for 5 minutes, then remove from the pan and cool on rack
Makes 6-9 muffins, depending on size of the pan.
Note: The yogurt I used had a thin consistency. (My batter was a bit looser than traditional muffin batter.) If you use something thicker, like Greek yogurt, you might use a bit less and thin it out with milk.