Fruit bowl Muffins

What the heck is a Fruit Bowl Muffin? Perhaps you have fruit that has been passed over by the kids because there’s a blemish on it? An apple with a black bit, or a few wrinkles on the skin. Or maybe there’s a banana that has too many spots? Sheesh! Don’t get angry, get even! I’ve got a fruit bowl recipe that sneakily uses them all. It’s well suited for using up what your kids, or others in the family won’t touch. I won’t tell if you don’t. hehehee

As it turns out, I’ve got an apple and a banana that needs using up, so I’m going to fold them into this recipe for simple condensed milk muffins. Yep, I have six cans of condensed milk in the cooking school that are going to go past their best-before date because of closing over COVID shutdowns. They were going to be for a Bake Club session that just never eventuated.

We’ve talked about the difference between muffins and cupcakes in Bake Club, so my Bake Club buddies know that these are muffins and not cupcakes. They understand the whys and hows of muffins. Great texture, soft, easy and delicious, and in this case, a brilliant way to use up leftover fruit from your fruit bowl.

Besides an apple and a banana past its prime, I’ve got the tins of condensed milk that need to be used up. You would think this would be super sweet with these ingredients, but it’s not. Now this isn’t the recipe I teach in my Online Artisan Muffin Course that one is a pastry chef recipe but this one is almost as good. 😁

Tips for Perfect Fruit Bowl Muffins

• Don’t overmix the batter. A few lumps are perfectly fine, and folding rather than beating the batter will ensure your muffins stay tender.
• Feel free to experiment with fruit combinations. Apple and bananas work wonderfully together, as do berries of any kind.
• If using frozen fruit, add it to the batter while still frozen to prevent the fruit from bleeding into the batter.

These Fruit Bowl Muffins are a great way to start your day and perfect for a mid-afternoon snack or even as a lunchbox treat. Plus, you’ll feel good knowing you’ve reduced food waste in your kitchen.

Frequently Asked Questions

So, don’t toss those forgotten fruits the next time you see them in your bowl. Instead, whip up a batch of these delicious muffins. Your taste buds (and your wallet) will both thank you!

Fruit Bowl Muffins

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becs-table.com.au

Don't let those bruised apples or spotty bananas go to waste! Our Fruit Bowl Muffins recipe turns imperfect fruit into moist, flavourful treats. Learn how to mix and match fruits for endless variations. Ideal for meal prep or on the go snacking.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine American

Servings 12

Method Thermomix and Conventional

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Equipment

• 1 Cupcake tray and muffin papers
• 1 Thermomix or Stand Mixer

Ingredients

  

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• 125 g butter cubed
• 395 g can sweetened condensed milk
• 1 teaspoon vanilla extract
• 300 g plain flour
• 1 Tbsp baking powder
• 2 eggs lightly whisked
• 250 g – 300g cubed fruit (apple, banana, strawberries, blueberries, anything you like really)
• Icing sugar Optional to dust

Instructions

 

Conventional Method:

• Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.
• Add your butter to a saucepan and gently heat to melt (or use a microwave). Once melted, add the condensed milk and stir well to combine. Once incorporated remove from the heat and set aside.
• Add the self-raising flour to a large bowl and using a whisk stir creating a well in the center.
• Pour in the condensed milk mixture, add the eggs and vanilla, then using a whisk or spatula fold in until combined. Do not over beat at this stage.
• Add the cubed fruit folding to combine then spoon the mixture evenly among the paper cases.
• Bake for 20-25 minutes or until golden brown and the tops spring back when lightly pressed.
• Set aside to cool for 10 mins before transferring to a wire rack to cool completely.
• Dust lightly with icing sugar to make them pretty.

Thermomix Method:

• Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.
• Add the cubed butter to the TM bowl and set for 2 minutes/60°C/sp1
• Add the remainder of the ingredients except the fruit to the TM bowl and mix for 10 seconds/speed 4
• Remove the lid and scrape down. Add the cubed fruit and mix on reverse speed 10 seconds/ speed 3.5
• Spoon the mixture evenly among the paper cases.
• Bake for 20-25 minutes or until golden brown and the tops spring back when lightly pressed.
• Set aside to cool for 10 mins before transferring to a wire rack to cool completely.
• Dust lightly with icing sugar to make them pretty.

Want to know more?

For cupcakes, rather than muffins, you might try this recipe for Thermomix cupcakes that taste like doughnuts

Or, maybe you’d like to learn how to make Artisan Muffins.