Recipe: Appetizing Hearty Fruit Salad Muffins

Hearty Fruit Salad Muffins. Hearty Fruit Salad Muffins Came up with these this morning trying to use up some leftover fruit and these are definitly hearty and yummy! renee. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats.

Moist, chewy, and not overly dense. You can use any flavor of yogurt, but I prefer plain Greek yogurt. I made a few alterations and they came out delicious! You can cook Hearty Fruit Salad Muffins using 16 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Hearty Fruit Salad Muffins

1. It's 1 cup of fresh chopped strawberries.
2. Prepare 2 tbsp of granulated sugar.
3. It's 1 cup of granulated sugar.
4. You need 1 1/2 cup of all purpose flour.
5. It's 1/2 cup of mashed fresh watermelon (with its juices).
6. Prepare 1/2 tsp of baking powder.
7. You need 1/4 tsp of baking soda.
8. You need 1 pinch of salt.
9. It's 2 large of eggs.
10. You need 4 large of pinches lemon zest.
11. It's 4 tbsp of buttermilk.
12. Prepare 1 cup of fresh blueberries.
13. You need 3/4 cup of small chopped walnuts.
14. Prepare 1 1/2 tbsp of toasted watermelon seeds.
15. You need of optional:.
16. It's 1 of cool whip.

In a large bowl, combine flour, baking powder and salt. In another bowl, whisk an egg, sugar, milk, oil, creamer and cream cheese. Mix wet and dry ingredients together. Combine baking mix, dry gelatin mix and cinnamon.

Hearty Fruit Salad Muffins step by step

1. Preheat oven to 350°F.
2. Place strawberries in a small bowl and sprinkle the 2tbl. Sugar on top. Let stand 15 minutes to let it emit juices. Set aside..
3. In a large bowl wisk together flour, baking soda, baking powder and salt. Set aside..
4. In a medium bowl wisk together, watermelon, strawberries and all their juices, eggs, buttermilk, sugar and zest..
5. Add wet to dry..
6. Stir together until just incorporated. Do not overmix..
7. Fold in blueberries and walnuts..
8. Line 14 regular cupcake/muffin pan cups with paper liners. Or spray well with baking spray..
9. Fill all 14 evenly with batter. It should be filled almost to the top of the liners..
10. Sprinkle each evenly with toasted watermelon seeds..
11. Bake about 22 minutes or until toothpick inserted into center comes out clean..
12. Let stand a few minutes..
13. Transfer to wire rack for cooling..
14. Serve and enjoy..
15. Optional top with a dollop of cool whip just before serving.
16. HINTS AND NOTES:.
17. You can use oil or melted butter in replace of the buttermilk..
18. You may use orange or lime zest in replace of the lemon zest..
19. You can find my recipe for toasted watermelon seeds in my profile..
20. Makes about 14 normal sized muffins..

Whisk egg, pumpkin and orange juice in large bowl until blended. Add combined dry ingredients and all remaining ingredients; stir just until moistened. Because we can't just live off pumpkin ice cream drumsticks, right? I'm always looking for new and creative salad ideas, and the following recipes fit the bill (and have a fun, fall twist!). Creative, hearty, and full of texture!