In Home Cooking

Simple Fruit Muffins {Adaptable and Easy!}

Sometimes the clouds part and angels sing in my kitchen.
Finally, after some trial and error, some little miracles birthed themselves out of my kitchens humble oven.
You see, I have been adapting a recipe from my “Company’s Coming” cookbook by Jean Pare for eight years now. Her recipe book came out the year I was born; twenty five years ago, OK, thirty years ago. 
I love the old Companys Coming books and basically started coming by referring to their easy fool proof recipes. If you too want this special gem for your own kitchen you can find copies lining the book shelves of any thrift store on this side of the world. 
Thirty year old cook books are little nuggets of gold in my opinion. So are thirty year old women. 😉
After some muffins that could have passed as hockey pucks for the neighbourhood boys, and some that had no flavor, we finally aced this mini-muffin-any-fruit-works-recipe.
Fruit Muffins:
2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 personal size yogurt cup(your choice of flavor)
2 teaspoons of softened butter
1/2 cup of brown sugar
1 large egg
1 cup of milk
3/4 of fruit of your choice
Mix your flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center. In another bowl, melt your butter, and mix in your brown sugar, milk, yogurt and fruit. (We always match our flavoured yogurt to whatever fruit we are going to use and we substitute vanilla when we cant match the flavors.)
 For our batch of simple fruit muffins pictured above, we used fresh plums from my in laws plum tree. They were abundant this fall and my kids ate them like candy! We had a few left over that were a little too soft to eat, so I simply chopped them up and used them in this delicious recipe.
Once your wet and dry ingredients are mixed together, your batter will be lumpy, that is totally fine. Grease some cupcake tins, in our case we used mini muffin tins for little kid hands.
Fill each muffin cup 3/4 full and bake in a 400F or 200C heated oven for 20 minutes or until a toothpick inserted to the middle comes out clean and not wet. (Oven times do vary, please do not send me hate mail if your muffins are undercooked, aint nobody have time for that, simply put them back into your oven and cook a tiny bit longer. Problem solved) 🙂 xo
This little recipe can be used with lots of different fruity additions. I have made them with frozen blueberries drained and thawed, frozen pitted cherries and even small mixed fruit cups. Really, whatever we have on hand or whatever the kids request.
Easy and adaptable. The best kind of recipe!
I hope your kitchen is filled with smells of fall, cooking and lots of love today.
Happy baking friends!

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