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Soft Fruit- What to Do with It All? Part 2 Fruit Muffins

Soft Fruit- What to Do with It All?

This is part 2 of a two-part series. Find part 1 here.

I bought such beautiful fruits, but a good portion of them became too soft to enjoy before we could finish eating them. I am loathe to throw them out; however, there is not enough for me to make a fruit soup out of them. Any ideas about what else I can do with it all?

Another idea I find works very well for soft puréed fruit is to simply make healthful muffins out of them. Here’s a muffin
ratio I use all the time, and whatever choice of fruits I use to bake these with, they’re always appreciated:

Fruity Whole-Wheat Muffins


3 eggs
1 ½ cups light brown sugar
3 cups light whole-wheat flour
1 cup oil
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ cup orange juice
1 teaspoon vanilla
2 cups puréed fruit


Beat the eggs in your mixer, no need to separate them. Add in everything else in the order listed, except the fruit. You should have a nice thick batter that is still pourable.

Pour in the puréed fruit and swirl it in by hand with a spatula. Line a muffin tray with paper muffin cups, and fill each one with batter until nearly the top. If you like, you can sprinkle some cinnamon and sugar on top of each one. Bake for 18–20 minutes until they test done. Remove from the oven immediately. These freeze well, and they make a very nice, easy lunch, together with some fresh vegetables and cottage cheese.

The muffins also make a great, nutritious lunchbox treat, just in time for the back-to-school season!

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