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Ingredients: 1/3 Cup(s) Brown sugar 1/2 Teaspoon(s) Ground cinnamon 1 Tablespoon(s) Butter, unsalted 1/2 Cup(s) Finely chopped walnuts 2 1/2 Cup(s) Unbleached white flour 1 Teaspoon(s) Baking soda 2 Teaspoon(s) Baking powder 1 Pinch(s) Salt 2/3 Cup(s) Vegetable oil 1 Tablespoon(s) Minced lime zest 1 Egg 1 Cup(s) Buttermilk 2 Teaspoon(s) Vanilla extract 1 3/4 Cup(s) Loosely packed fruit Directions: 1. For the topping, mix sugar and cinnamon in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat-, stir in nuts and set aside. 2. For the muffins, adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan- use liners, if necessary. Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl-, set aside. 3. Whisk together next 4 ingredients in a large bowl-, whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup-to stiffen batter.) 4. Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusal topping over batter in each muffin cup. 5. Bake 15 minutes-, reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature. Makes 1 dozen. Start to Finish 1 1/2 hours Preparation 10 minutes Attention 1 hour Finishing 5 minutes NOTES : To simplify muffin making, quadruple the streusel topping recipe and freeze. Orange, lemon, or lime zests can be used to flavor the muffins, if you like. Lemon works well with blueberry-, orange zest with cranberry or rhubarb-, lime zest with banana chunks.Almost any fruit works in this recipe. Good choices include: fresh or frozen rhubarb, diced-, cranberries, coarsely chopped-,blueberries-, apples, cut into small dice-, bananas, cut into firm,small chunks-, raspberries-, strawberries, quartered or cut into small dice-, dried sour cherries or cranberries. To prevent delicate,highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit. It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.
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Scrape sides of bowl oft en. S Pineapple fruit dip Whip up cream cheese, add orange juice, then marshmallow. If you want… I hollow out the pineapple and fit in small container to hold dip. Arrange pieces of fruit around pineapple. Fruit mousse Stir together strawberries, salt and sugar. Soak gel atin in cold water. Add boiling water to dissolve. Cool; add lemon juice. Combine fruit mixture and gelatin mixture. fold in whipped cream. Country bran muffins Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add egg Rice dessert with fruit or berry jam (hrisgrjonaabaetir) Heat milk. Add washed rice. Cook until rice is soft, about 1/2 hour. Add salt, butter, almonds and sugar. Cool. Beat cream stiff and add the 2 T sugar. Fold into the rice mixture. Serve in a glass bowl. Make a depression in center and fil Caramel cinnamon muffins Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup. Sift flour, baking powder, salt and cinnamon together. Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, st Carrot cheesecake muffins Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside. Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts,