Explosive Fruit Muffins

Ingredients

1 cup Greek yogurt or 1 cup sour cream

½ cup unsweetened applesauce

3 cups of mixed fruits (frozen is fine, will take longer to cook)

2 eggs

½ cup canola oil

1 tsp vanilla

½ cup granulated sugar

½ cup brown sugar, packed

1 ½ cup all purpose flour

1 cup whole wheat flour

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

¼ cup jam (any flavor, not runny)

Instructions

Step 1:

Preheat the oven to 350* and line 3 muffin pans with cupcake liners

Step 2:

In a large mixing bowl, combine the applesauce, sour cream, eggs, vanilla, salt, baking powder and baking soda. Stir in the sugars with a whisk

Step 3:

Gently fold in the fruit chunks

Place 1 tbsp of the batter into the bottom of each muffin cup

Step 4:

Now you will add 2 tsp of the chosen jam

Cover with the batter until the muffin cup is ¾ full

Step 5:

Bake for 22 to 25 minutes, use the toothpick test for doneness of the batter

Enjoy!

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use fresh fruit instead of frozen?

Yes, fresh fruit can be used instead of frozen fruit in this recipe.

However, keep in mind that frozen fruit may release more moisture during baking, so adjust the baking time accordingly if using fresh fruit.

What can I substitute for Greek yogurt or sour cream?

You can substitute Greek yogurt or sour cream with an equal amount of buttermilk or plain yogurt for a similar texture and flavor in the muffins.

Can I use different flavors of jam?

Yes, you can use any flavor of jam you prefer for these muffins.

Experiment with different flavors to customize the muffins to your taste.

Can I make these muffins ahead of time?

Yes, you can prepare the muffin batter ahead of time and store it in the refrigerator for up to 24 hours before baking.

When ready to bake, simply scoop the batter into the muffin pans and proceed with the recipe as directed.

How should I store leftover muffins?

Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

If you prefer to store them longer, you can freeze the muffins in a freezer-safe bag or container for up to 3 months.

Thaw them overnight in the refrigerator or reheat them in the microwave before serving.

Can I use different types of fruit in these muffins?

Yes, you can use a variety of fruits in these muffins.

Feel free to experiment with your favorite fruits or whatever is in season.

Is it necessary to use both all-purpose and whole wheat flour?

Using a combination of all-purpose and whole wheat flour adds texture and nuttiness to the muffins, but you can use only all-purpose flour if you prefer.

Can I omit the jam in this recipe?

Yes, you can omit the jam if you prefer muffins without a fruity filling.

Simply skip the step of adding jam to the muffin cups.

How should I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days.

If you want to keep them longer, you can freeze them for up to 3 months.

Can I use fresh fruit instead of frozen?

Yes, fresh fruit can be used instead of frozen fruit. However, frozen fruit may release more moisture during baking, so adjust the baking time accordingly if using fresh fruit.

Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar to suit your taste preferences.

You may reduce the sugar slightly without significantly affecting the texture of the muffins.

Can I use a different type of oil instead of canola oil?

Yes, you can use other neutral-flavored oils such as vegetable oil or light olive oil as a substitute for canola oil.

How can I prevent the muffins from sticking to the liners?

To prevent the muffins from sticking to the liners, you can lightly grease the liners with cooking spray or oil before filling them with batter.

Can I make these muffins gluten-free?

Yes, you can use gluten-free flour blends as a substitute for all-purpose and whole wheat flour to make gluten-free explosive fruit muffins.

Adjust the baking time as needed.