Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, hearty fruit salad muffins. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. Combine baking mix, dry gelatin mix and cinnamon. Whisk egg, pumpkin and orange juice in large bowl until blended.

Hearty Fruit Salad Muffins is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Hearty Fruit Salad Muffins is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook hearty fruit salad muffins using 16 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Hearty Fruit Salad Muffins:

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

These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! Combine flour, baking soda, cinnamon and salt in a medium bowl. Puree peaches and reserved syrup in a blender, until smooth.

Instructions to make 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.

Whisk the peach puree, sugar, egg substitute and oil. Add Bran Flakes and mix well. A combination of that most-loved of pork products, black-eyed peas, peppers, red onions and celery makes this crunchy salad hearty yet still jam-packed with vegetables. You can serve the dish right after assembling, but if you have a little time, let it rest in the fridge to let all of the flavors settle in nicely. Fill greased or paper-lined muffin cups two-thirds full.

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