Hearty Fruit and Nut Muffins

35 12 servings, 1 muffin (89 g) each
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12 servings, 1 muffin (89 g) each

The fruit and nuts in these muffins are part—but not all—of what makes them awesome. Read on for the surprise ingredient.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine baking mix, dry jelly powder and cinnamon in large bowl. Whisk egg, pumpkin and orange juice in small bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Spoon into 12 muffin pan cups sprayed with cooking spray.
  • Bake 20 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

Special Extra

Add 1/2 cup sweetened flaked coconut to muffin batter before spooning into prepared muffin cups.


Prepare using a Honeycrisp apple.


  • 12 servings, 1 muffin (89 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (89 g) each
Calories 190
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 31g
Dietary fibre 2g
Sugars 14g
Protein 4g
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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