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Muscadine Muffins
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Saving Southern Food
Kenneth Brown suggests serving these sweet muffins warm with a little butter. Virginia Willis, who tested them, adds, "I think they would be excellent for an afternoon snack with a cup of tea --- or even as dessert." To make this recipe, see separate recipe listing under Muscadine Fruit Filling.
Hands on time: 10 minutes Total time: 10 minutes Serves: 12
Ingredients:
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Muscadine Muffins
1/4 cup vegetable or canola oil
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
2 eggs, lightly beaten
1 1/4 cups self-rising flour
1 cup Muscadine Fruit Filling (see separate recipe)
Instructions:
Preheat oven to 400 degrees. Spray a 12-cup muffin tin with nonstick spray. Set aside.
In a medium bowl, combine the oil, vanilla, sugar and eggs. Add the flour and stir to combine. Add the Muscadine Fruit Filling. (The batter is very soupy.)
Fill the prepared muffin tin with batter, filling each cup no more than two-thirds full. Bake until golden brown, 15 to 20 minutes. Remove to a rack to cool slightly, then invert the muffin pan to release the muffins completely.
In a medium bowl, combine the oil, vanilla, sugar and eggs. Add the flour and stir to combine. Add the Muscadine Fruit Filling. (The batter is very soupy.)
Fill the prepared muffin tin with batter, filling each cup no more than two-thirds full. Bake until golden brown, 15 to 20 minutes. Remove to a rack to cool slightly, then invert the muffin pan to release the muffins completely.
Notes:
This recipe uses a separate listing for Muscadine Fruit Filling.
Nutrition:
Per serving: 190 calories (percent of calories from fat, 26), 2 grams protein, 33 grams carbohydrates, 1 gram fiber, 6 grams fat (1 gram saturated), 36 milligrams cholesterol, 176 milligrams sodium.
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