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Hearty Fruit Salad Muffins
Hearty Fruit Salad Muffins

Before you jump to Hearty Fruit Salad Muffins recipe, you may want to read this short interesting healthy tips about The Foods You Choose To Feed On Will Effect Your Health.

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Now when it comes to the primary food items that you should have for dinner, you may want to make sure you are eating plenty of fish, especially salmon, and lean protein. The reality that salmon is also loaded with Omega-3 is just one of the reasons it is a good choice, but it also contains other essential nutrients you’ll need. Protein is vital for your diet, however you don’t need to eat a lot, as a 3 ounces is all you truly need. Additionally before preparing your steak you will want to trim the fat that you can see from it to keep from eating extra fat.

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We hope you got insight from reading it, now let’s go back to hearty fruit salad muffins recipe. To cook hearty fruit salad muffins you only need 16 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to prepare Hearty Fruit Salad Muffins:
  1. Prepare 1 cup fresh chopped strawberries
  2. Take 2 tbsp granulated sugar
  3. Provide 1 cup granulated sugar
  4. Provide 1 1/2 cup all purpose flour
  5. Prepare 1/2 cup mashed fresh watermelon (with its juices)
  6. You need 1/2 tsp baking powder
  7. Get 1/4 tsp baking soda
  8. Prepare 1 pinch salt
  9. Prepare 2 large eggs
  10. You need 4 large pinches lemon zest
  11. Get 4 tbsp buttermilk
  12. You need 1 cup fresh blueberries
  13. Get 3/4 cup small chopped walnuts
  14. Provide 1 1/2 tbsp toasted watermelon seeds
  15. Provide optional:
  16. Provide 1 cool whip
Steps 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.

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