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    You are in: Home / Recipes / Any-Fruit-Will-Do Muffins With Streusel Topping Recipe
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    Any-Fruit-Will-Do Muffins With Streusel Topping

    Average Rating:

    5 Total Reviews

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    • on October 21, 2010

      Love streusel topped muffins. Made these delicous muffins using apples, pecans and lemon zest - made for a great combination. These would not only make for great breakfast or brunch - they are perfect 'make and takes' and coffee hour muffins! Thank you gailanng.

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    • on October 18, 2010

      These aren't your boxed muffin mix!!!!! I made these using blueberries and the lemon zest. I served with my Poppy Seed Chicken Casserole and corn for a wonderful Sunday night comfort meal!! The only change I made was to use pecans in place of the walnuts. Thanks for posting the recipe. Made for PRMR Tag Game.

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    • on August 20, 2011

      I love the versatility of this recipe and today made this as a slice using sultanas and banana. Having recently moved house my muffin tray was unlocatable sadly. Anything with open ended options is 5 star to me.

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    • on January 25, 2011

      Great bakery-style muffins! I used cranberries for the fruit and pecans for the nuts. Make sure you follow the direction to spray the top of the muffin pan for easy removal (even if you use liners) because these rise up so high. The streusel topping was great on these. Looking forward to trying these with blueberries or strawberries in the summer. Thanks for sharing the recipe!

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    • on December 20, 2010

      Tasty. The streusel fell off somewhat upon eating however. I made ours gluten free using Any Kind Muffins (Gluten Free) as the flours/gum, I added 1 tbs organic apple cider vinegar and a 1/2 tsp more baking soda to the dry mixture as I can not find a baking powder we can consume (corn, gluten and cream of tartar free, if anyone knows?) I used the canola oil amount in the gluten free recipe as 2/3 cup seemed a lot, used instead of vegetable oil to be soy free! I made the streusel topping as stated. In the muffin mixture I used somewhat less dark brown sugar even though my fruit of choice was fresh cranberries and not too sweet pear which I cored, peeled and chopped not too small. By mistake I added lime juice before I sent in a correction for lime zest, then upon finding this mistake I added some lemon zest but not the full amount as I didn't have it! I used Balkan (thick) yogurt and a bit of water for the buttermilk, and less halal vanilla paste. I put the batter in muffin cups and cooked according to Any Kind Muffins (Gluten Free), temperature-wise and time-wise. Made for Everyday Is A Holiday December 2010.

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    Nutritional Facts for Any-Fruit-Will-Do Muffins With Streusel Topping

    Serving Size: 1 (1214 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 450.4
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 3.3 g
    Cholesterol 22.6 mg
    Sodium 283.5 mg
    Total Carbohydrate 62.3 g
    Dietary Fiber 1.3 g
    Sugars 37.1 g
    Protein 5.6 g

    The following items or measurements are not included:




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