Fruit Muffins

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
140
protein 
3 g
sodium 
191 mg
carbohydrates 
25 g
fat 
3 g
fiber  
2 g
cholesterol 
25 mg
Servings 
12
Ingredients 

½ cup powdered sugar
2 Tbsp unsalted butter, softened
2 Tbsp low-fat cream cheese, softened
1 lg egg
½ tsp pure vanilla extract
½ cup 2% milk
¼ tsp baking soda
2 tsp baking powder
⅓ cup pastry flour
½ cup whole-wheat pastry flour
¼ tsp sea salt
1 cup fresh berries or peeled and chopped fruit
 

<p>Try popular fruit combinations such as apple-cranberry, peach-apricot and blueberry-lemon in this recipe. Spices such as cinnamon and cardamom can add variety, as well as vanilla, almond and orange extract. Or try adding a teaspoon of grated orange, lemon or lime peel.</p>
Instructions 
  1. Preheat oven to 375F.  Lightly coat cups of a 12-cup muffin tin with canola oil spray.
  2. In large bowl, cream together sugar, butter and cream cheese until light and fluffy. Add egg. Slowly add vanilla and milk and mix well.
  3. In a small bowl, combine baking soda, baking powder, flours and salt. Add to milk mixture and mix until smooth. Gently fold in fruit.
  4. Evenly divide batter into the 12 muffin cups and bake for 10 to 15 minutes, or until muffins are golden and toothpick inserted into center comes out clean. Cool and remove from tins.
<p>Try popular fruit combinations such as apple-cranberry, peach-apricot and blueberry-lemon in this recipe. Spices such as cinnamon and cardamom can add variety, as well as vanilla, almond and orange extract. Or try adding a teaspoon of grated orange, lemon or lime peel.</p>
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>