Fruit bowl Muffins

An apple and banana muffin cracked open to show the inside
Fruit bowl muffin Apple and banana

What the heck is a Fruit Bowl Muffin? Do you have fruit that has been passed over by the kids because there’s a ding in it? An apple with a black bit or a few wrinkles on the skin. Or maybe there’s a banana that has too many spots? sheesh, Don’t get cross, get even!

I’ve got a recipe that sneakily stuffs uses them all. It’s well suited for using up what your kids, or others in the family won’t touch. I won’t tell if you don’t. hehehee

I’ve got an apple and a banana that needs using up, so I’m going to fold them into this recipe for simple condensed milk muffins. Yep, I have 6 cans of condensed milk in the cooking school for some reason. I must have thought of something for Bake Club that never eventuated.

A cooling rack of muffins (fruit bowl muffins)
Use up the fruit in your fruit bowl muffin

We’ve talked about the difference between muffins and cupcakes in Bake Club, so my bake club buddies know these are muffins and not cupcakes. They understand why’s and how’s of muffins. Great texture, soft, easy and delicious, and in this case, a brilliant way to use up leftover fruit from your fruit bowl.

Apart from an apple and a banana that is a bit passed it’s prime, I’ve got the tins of condensed milk. You would think that with all these ingredients, that this would be super sweet, but it’s not.

An apple and banana muffin cracked open to show the inside

Fruit Bowl Condensed Milk Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Course: Afternoon Tea, brunch, Lunch Box Treat, Snack

Cuisine: American

Servings: 12

Author: Bec

  • 125 g butter cubed
  • 395 g can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 300 g self-raising flour
  • 2 eggs lightly whisked
  • 250 g – 300g cubed fruit (apple, banana, strawberries, blueberries, anything you like really)
  • Icing sugar Optional to dust

Conventional Method:

  • Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.

  • Add your butter to a saucepan and gently heat to melt (or use a microwave). Once melted, add the condensed milk and stir well to combine. Once incorporated remove from the heat and set aside.

  • Add the self-raising flour to a large bowl and using a whisk stir creating a well in the center.

  • Pour in the condensed milk mixture, add the eggs and vanilla, then using a whisk or spatula fold in until combined. Do not over beat at this stage.

  • Add the cubed fruit folding to combine then spoon the mixture evenly among the paper cases.

  • Bake for 20-25 minutes or until golden brown and the tops spring back when lightly pressed.

  • Set aside to cool for 10 mins before transferring to a wire rack to cool completely.

  • Dust lightly with icing sugar to make them pretty.

Thermomix Method:

  • Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.

  • Add the cubed butter to the TM bowl and set for 2 minutes/60°C/sp1

  • Add the remainder of the ingredients except the fruit to the TM bowl and mix for 10 seconds/speed 4

  • Remove the lid and scrape down. Add the cubed fruit and mix on reverse speed 10 seconds/ speed 3.5

  • Spoon the mixture evenly among the paper cases.

  • Bake for 20-25 minutes or until golden brown and the tops spring back when lightly pressed.

  • Set aside to cool for 10 mins before transferring to a wire rack to cool completely.

  • Dust lightly with icing sugar to make them pretty.

Want to know more?

For cupcakes, rather than muffins, you might try this recipe for Thermomix cupcakes that taste like doughnuts

Or, maybe you’d like to know more about our popular Bake Club Online.

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