Very moist base that can be used with almost any fruit and nut combination.
Preheat oven to 390 degrees. Line muffin tin with paper or oil each compartment.
Whisk flour, baking powder, baking soda, sugar and salt in a large bowl. Add fruit and coat. This keeps fruit from sinking to bottom!
Whisk buttermilk, butter, oil, eggs and vanilla in separate bowl.
Make a well in flour bowl, pour in liquid mixture. Mix until combined. Stir about 8 times. Add nuts. Fill cupcake tray with a scoop of batter.
Bake for 5 minutes, then turn oven down to 350 degrees and bake for 15 additional minutes or until skewer inserted comes out clean. Remove muffins and place on cooling rack
*If using frozen fruit do not thaw first.
Calories 288 per muffin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 168 | ||
Calories from Fat: 112 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.5mg | 19 % | |
Sodium 2413.6mg | 83 % | |
Potassium 59.7mg | 2 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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