| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 288 | 13g | 2g | 41g |
| sugars | fibre | protein | salt |
| 23g | 1g | 4g | 0.4g |
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Chico Fruit Muffins hold a special place in my heart. Being from Texas, my culinary journey has always been influenced by bold and unique flavors. When I discovered the chico fruit, also known as sapodilla, I was blown away by its sweetness and slight pear-like texture. It felt only natural to incorporate it into a muffin recipe, creating something that serves as both a delightful breakfast option and a lovely mid-day snack.
A Nutritional Delight
Chico fruits are not only incredibly tasty but also boast several health benefits. They are rich in dietary fiber, which aids in digestion and promotes a healthy gut. Additionally, they are a good source of vitamins A and C, which support the immune system and offer antioxidant properties. These muffins also have a balanced mix of carbs, protein, and healthy fats, especially if you decide to include chopped nuts. The cinnamon and nutmeg add a warming spiciness and come with their own set of benefits, such as anti-inflammatory properties and aiding in blood sugar regulation.
Versatility at Its Best
One of the reasons I love these muffins is their versatility. They can easily complement a variety of dishes. If you’re hosting a brunch, pairing these muffins with a savory quiche or a fresh fruit salad can make for an impressive spread. They’re also quite similar to banana bread in terms of texture and sweetness, so they can be a delightful change if you’re looking for something different but familiar. If you’re interested in more healthy substitutions or tweaks, there are plenty of resources to guide you through making your muffins even healthier.
So why should these Chico Fruit Muffins become a staple in your baking repertoire? For me, it’s the combination of unique flavor, health benefits, and versatility. Plus, there’s something incredibly comforting about pulling out a batch of freshly baked muffins from the oven, knowing they’re packed with goodness and taste. Give them a try, and you might just find yourself reaching for this recipe whenever those muffin cravings hit.
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What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped chico (sapodilla) fruit
- 1/2 cup chopped nuts (optional)
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Method
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Step One
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
Step Two
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Mix well until all the dry ingredients are thoroughly blended.
Step Three
In a separate bowl, whisk together the vegetable oil, milk, vanilla extract, and egg until well combined.
Step Four
Pour the wet ingredients into the dry ingredients and stir just until the batter is moistened. Be careful not to overmix.
Step Five
Gently fold in the chopped chico (sapodilla) fruit and chopped nuts (if using). Ensure the fruit and nuts are evenly distributed throughout the batter.
Step Six
Fill each muffin cup about two-thirds full with the batter.
Step Seven
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely. Enjoy!
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