Recipe #54: Fresh Fruit, Oat and Bran Muffins

Fresh Fruit Muffins

For this recipe I chose the King Arthur Flour Basic Muffins recipe that I'd used to make Dried Fruit Muffins a few weeks ago. The recipe works just as well for fresh fruit, so I made the muffins with chopped peaches and apple chunks and added walnuts and oatmeal (which I hadn't done with the Dried Fruit version).

They came out very well; my tasters enjoyed them. They weren't very sweet, but were filled with good things and so were good tasting and nicely textured.

I rate these muffins 5 out of 5.

Next up: Fresh Peach Muffins

Recipe #53: Fig-All-Bran Muffins

Fig-Bran Muffins

For this week's muffins, I skipped the "E" muffins--I wasn't much interested in "eggless" muffins. So, on to the "F" muffins, the first one being Fig-All-Bran Muffins. I found a recipe on Food Network's website, Fig Bran Muffins. The ingredients make for a very hearty muffin. They tasted good, but I realized I'd forgotten how many seeds figs have. Eating these muffins meant reminding myself that I wasn't eating dirt particles or ground glass or egg shells, but the normal seeds that figs have. It was a bit disconcerting, but I liked them well enough. One of my tasters said he was looking forward to eating them because he loves Fig Newtons. I told him they were like whole wheat Fig Newtons, so he would probably like them, but I don't know if he did.

My other tasters liked them, despite the grittiness of the seeds. They said they knew there were seeds, but didn't mind them.

I think these muffins were successful, although I probably wouldn't make them again because I've decided I don't really like the seeds, at least, not in muffins.

I rate these muffins 4.5 out of 5.

Next: Fresh Fruit Muffins

Recipe #52: Dried Fruit Muffins

Dried Fruit Muffins

For Dried Fruit Muffins (page 26 in 201 Muffins), I found a nice all-purpose muffins recipe from King Arthur Flour's website, Basic Muffins (with berry and oatmeal versions).

This was a very nice recipe that could be adjusted to any type of fruit or flour. I chose to use whole wheat pastry flour, and added dried apricots, raisins, cranberries, and dates. The muffins came out well, I think. My tasters enjoyed them, too.

I rate these muffins 5 out of 5.

Next: Fig-Bran Muffins