The New Way Make Recipe Hearty Fruit Salad Muffins Delicious Perfect

Without fail recipe ultimate Hearty Fruit Salad Muffins easy, fast, practical.

How are you mother, now you can cook recipe Hearty Fruit Salad Muffins with 16 ingredients and 20 steps. Next this is how to cook, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 20 stages of easy cooking Hearty Fruit Salad Muffins.

Ingredients for Hearty Fruit Salad Muffins #

1. Prepare 1 cup : fresh chopped strawberries.

2. Needed 2 tbsp : granulated sugar.

3. Needed 1 cup : granulated sugar.

4. Prepare 1 1/2 cup : all purpose flour.

5. Needed 1/2 cup : mashed fresh watermelon (with its juices).

6. Prepare 1/2 tsp : baking powder.

7. Needed 1/4 tsp : baking soda.

8. Prepare 1 pinch : salt.

9. Needed 2 large : eggs.

10. Needed 4 large : pinches lemon zest.

11. Prepare 4 tbsp : buttermilk.

12. Needed 1 cup : fresh blueberries.

13. Needed 3/4 cup : small chopped walnuts.

14. Needed 1 1/2 tbsp : toasted watermelon seeds.

15. Needed : optional:.

16. Needed 1 : cool whip.

If all material requirements Hearty Fruit Salad Muffins it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Hearty Fruit Salad Muffins #

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..

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