Fruit and Nut Muffins Recipe

4 1 1
Fruit and Nut Muffins Recipe
Fruit and Nut Muffins Recipe photo by Taste of Home
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Fruit and Nut Muffins Recipe

Read Reviews
4 1 1
Publisher Photo
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups diced peeled tart apples
  • 1 cup sugar
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt

Directions

In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done. Yield: 1-1/2 dozen.
Originally published as Fruit and Nut Muffins in Country Extra January 1993, p49

Nutritional Facts

1 each: 270 calories, 13g fat (1g saturated fat), 24mg cholesterol, 130mg sodium, 36g carbohydrate (22g sugars, 2g fiber), 5g protein.

  • 4 cups diced peeled tart apples
  • 1 cup sugar
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  1. In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done. Yield: 1-1/2 dozen.
Originally published as Fruit and Nut Muffins in Country Extra January 1993, p49

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RaneyLorene User ID: 7221466 42087
Reviewed Apr. 11, 2013

"While I would indeed make this recipe again I found I had to modify it. There was simply not enough flour to go with all the fruit! I used both whole wheat & white flour but used a total of 3 cups. This also required adding more liquid so I added about a cup of low fat yoghurt and a splash of milk. The ladies in church loved them with these adjustments. Thanks for the recipe!"

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