Preheat oven to 350\u00b0. Beat eggs, oil and milk together. Add flour, sugar and baking powder. Fold in your favorite fruit.
Pour into greased muffin tins. Bake 15 to 20 minutes.
In first bowl, beat cream cheese and beaten egg.
In a second bowl, mix flour, oats, brown sugar, baking powder, salt and cinnamon.
In a third bowl, mix whole egg with oil; add to bowl 2 after beaten.
Add 1/2 tablespoon cream cheese to muffin cups and then fill 2/3 full with flour mixture.
Bake at 400\u00b0 for 15 to 18 minutes (or until done).
Makes 10 muffins.
Combine cream cheese and egg yolk; add a little sugar.
Mix and set aside.
Mix flour, oats, brown sugar, baking powder, cinnamon and salt; set aside.
Mix egg, milk and fruit bits together, then add to flour mixture just until mixed.
Put some batter in cupcake papers, then add cheese and top with batter. Bake at 400\u00b0
for 15 minutes.
Then let cool.
Then brush with 1 tablespoon water and sprinkle with sugar.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
he ends off the dragon fruit, cut three slices and quarter
afe bowl.
Microwave passion fruit pulp for 30 seconds to
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
Combine dried fruit and liqueur in a small
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
urface of a 12-cup muffin pan; use liners, if necessary
00b0F. Line a 12-cup muffin pan with paper liners.
br>Spray nonstick spray into muffin tin cups or use paper
Preheat oven to 400\u00b0F. Grease a 12-cup muffin pan.
Combine flour, sugar and baking powder in a bowl. Combined egg, milk, applesauce and oil in a separate bowl; fold into dry ingredients. Gently fold in frozen fruit. Spoon into prepared pan and bake for 25 mins, or until golden.
Cool muffins for 5 mins in pan. Turn out on to a wire rack to cool slightly. Serve dusted with confectioners' sugar, if desired.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
Lightly coat 10 muffin cups (silicone) or paper muffin cups that have been
Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven until golden and set, 16 to 18 minutes.
beat well. Stir in dried fruit.
Add flour mixture, stirring
Combine nuts, fruit, dates and raisins with 1/
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
On each of 2 plates, set 1 muffin half. Top each half with 1/3 cup cheese and spoon half of the pureed fruit over each portion. Sprinkle each with a dash of allspice.