Prep 15 mins
Cook 25 mins
This is a great and tasty muffin. Personaly i think they are best when they are frozen. From the "Breasts of Friends" cookbook-(my favorite!) Tip:You can extend the season of grapes by freezing them in 1 1/2 cup batches and throwing them into the batter frozen.
- 2 1⁄2 cups flour
- 1 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1 1⁄2 cups red seedless grapes, cut into pieces
- Preheat oven to 375°F Line 12 Muffins tins with paper cups.
- Combine flour, sugar, and baking powder. Make a well in the center.
- Add milk, eggs, butter and vanilla.
- Stir until ingredients are combined. Lightly fold in grapes.
- Bake 25 minutes or until golden brown on top, Cool in pan.
These are some of the BEST muffins I have ever made or tasted. They are so sweet, and moist! They remind me of the Little Debbie muffins you can buy individually, but are so much healthier since you know what is in them and can make your own substitutions (splenda for sugar, etc). THANK YOU!
I made this recipe with Splenda instead of sugar and added 1/2 cup powdered milk and an extra 1/2 teaspoon soda. They baked and rose up beautifully My daughter who does not like grapes said they were some of the best "diabetic" muffins I have made. Also made them for a diabetic friend and he said they were very good. This is definitely a keeper. Thanks BestTeenChef for a great recipe.
They were great - crunchy on the outside and soft within; although I halved the sugar, they still came out very sweet. next time I would use even less sugar.