1971 Fruit Cocktail Muffins - Edith Bunker's All In The Family Cookbook

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: no nuts

Seeds provide crunch without allergens.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture and flavor.

Preheat the oven to 400°F.

Pour 2 cups of flour into a bowl.

Add 1/4 cup of sugar and 3 teaspoons of baking powder to the flour and mix until incorporated.

Add 1/4 cup of melted butter, 1 egg, and 3/4 cup of coconut milk to the dry ingredients.

Switch to a spoon to mix the batter as it is thick.

Fold in 1 cup of well-drained canned fruit cocktail into the batter.

Fill the muffin tins about 3/4 of the way full with the batter.

Tap the muffin tins to settle the batter before placing them in the oven.

Bake the muffins for 25 minutes.

Let the muffins cool in the tray for 5 minutes before removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens