Fruit & Nut Muffins

Ingredients

  • 3 cups + 2 Tablespoons CNP Master Mix (click link or download the recipe card below)
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 11/4 cups low fat-milk
  • 2-4 Tablespoons chopped almonds, walnuts, pecans, or other nuts
  • 3/4-1 cup drained and chopped canned or frozen and thawed pears, peaches, or other fruit
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped nuts and fruit.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 muffins

Walnut Raisin Muffins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 Tablespoons sugar
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1 1/4 cups low-fat milk
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. Combine flour, baking powder, and salt.
  5. In a separate bowl, blend together egg, sugar, applesauce and milk.
  6. Add egg mixture to dry ingredients. Fold in nuts and raisins.
  7. Stir until dry ingredients are moistened. Mixture should be lumpy.
  8. Fill each muffin tin 2/3 full.
  9. Bake at 400°F for 20-25 minutes.

Makes 12 muffins

 

Sweet Potato Carrot Muffins

sweet potato carrot muffins on blue plate on white background. Coffee mug in the background.

Ingredients

  • 1 1/3 cup CNP Master Mix or (1 1/3 cup flour)
  • ½ cup rolled oats
  • 3/4 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup pureed sweet potato
  • 1 cup pureed canned carrots
  • 2 eggs
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. In a medium bowl, combine CNP Master Mix, rolled oats, baking soda, spices, and salt.
  5. In a separate bowl, combine brown sugar, sweet potatoes, carrots, and eggs. Stir into dry mixture.
  6. Fill each muffin tin 2/3 full. Bake at 375°F for 20-25 minutes.

Makes 12 muffins | 24 mini muffins

 

Fruit and Nut Muffins with Streusel Topping

Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

Apple Oatmeal Muffins

Ingredients

  • 1/2 cup non-fat milk
  • 1/3 cup applesauce
  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 apple, chopped
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F. Coat 6 muffin tins with nonstick spray.
  3. Add milk and applesauce in a small bowl. Stir until blended
  4. Stir in flour, oats, sugar, baking powder, and cinnamon. Mix until moistened (do not over mix).
  5. Gently stir in chopped apple
  6. Spoon into muffin tins.
  7. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
  8. Cool in pan for 5 minutes before serving. Store extra muffins in an airtight container.

Makes 6 servings

nutrition food label

Orange Cranberry Yogurt Muffins

Ingredients

  • 1/2 cup fresh orange juice
  • 1 1/2 teaspoons grated orange zest
  • 2/3 cup dried cranberries
  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup fat-free vanilla yogurt
  • 1/4 cup butter

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F. Coat muffin tin with nonstick spray.
  3. Combine dried cranberries with 1/4 cup orange juice; set aside
  4. Sift together flour and baking soda. Add sugar and oats. Stir well.
  5. In a separate bowl, blend egg, orange juice, yogurt, and butter. Pour egg mixture into flour mixture. Add orange zest and cranberries.
  6. Scoop mixture into muffin tins.
  7. Bake for 20 minutes at 375°F.

Makes 18 servings

nutrition food label
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