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From: Pudge99
Date: 04-13-2007, 02:54 PM (1 of 12)
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I love making muffins from scratch. Most times I make banana (fresh bananas) or apple (store bought applesauce). I have a tree full of fruit (loquat I think it is called). I have been making preserves to put on sandwiches but I was thinking they might make a tasty muffin. Thing is I don't have a clue what I need to do with the fruit to make the muffins. Do I have to cook it or could I just slice it up throw it in the blender and away we go? I would think that if I am gonna can it for future baking then I have to cook it to get rid of the germs and bacteria right? UUGH! It is times like this that I really miss my mother. 
Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: SheliaHC
Date: 04-13-2007, 03:14 PM (2 of 12)
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Never heard of them so I did an internet search and found this site. http://www.wisegeek.com/what-is-a-loquat.htm It doesn't really give the information you were requesting but the info on the seeds was interesting and thought you should know about it. Shelia |
User: SheliaHC
Member since: 12-28-2005 Total posts: 95 |
From: AndreaSews
Date: 04-13-2007, 03:15 PM (3 of 12)
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When I bake muffins and quick breads with fruit, I usually use chopped (into small chunks) fresh fruit--no cooking required. Green apples cook to a soft consistency while baking in the muffin, so I'm guessing the loquat will too, although I'm not familiar with that. When out of season, I often use a bag of frozen blue-/cran-/raspberries. I just stir them into the muffin batter frozen. If you wash and then chop the fruit into relatively small pieces, you could freeze them by spreading them over a flat cookie sheet and popping them into the freezer for a short time (way less than an hour)--this keeps them from clumping together-- and then store them in a plastic zip bag in the freezer.
Andrea
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User: AndreaSews
Member since: 02-18-2005 Total posts: 1007 
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From: Pudge99
Date: 04-13-2007, 03:28 PM (4 of 12)
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Interesting to know about the seeds. I think I read that before somewhere but had forgotten since I just toss the seeds out anyway. Not to big on muffins with chunks but I will chop them up in the blender and then just throw them straight into the muffins and see how they work out. Actually I call what I make muffins but it is more like a bread that I make in muffin tins. OH well the kids love them no mater what I call them. I am off to try this out with the ones DD#1 just harvested. Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: SheliaHC
Date: 04-13-2007, 03:35 PM (5 of 12)
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Let us know how they turn out. Since I had no idea what they looked like or how big the seeds were just wanted to make sure you knew not to use the seeds. Shelia |
User: SheliaHC
Member since: 12-28-2005 Total posts: 95 |
From: Pudge99
Date: 04-13-2007, 04:37 PM (6 of 12)
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HMMM. I think I needed more fruit. Hard to judge when I am using the Blues Clues banana bread recipe that calls for 3 bananas. Don't know how many loquats equal 3 bananas. They also seem to be awfully sweet, I wonder if maybe I should cut back on the sugar. All in all the are pretty good. Success! Thanks for your help! Sheila the seads are huge in relation to the fruit! Here's a picture (http://www.vegiworks.com/loquat.jpg). Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: Bama
Date: 04-13-2007, 05:24 PM (7 of 12)
| Have you thought about trying it with half bananas? One time I was going to make banana muffins and only had one banana. I threw in a cup of blueberries with the mashed banana. They turned out better than the plain banana muffins. Now I usually make them that way. I've used half bananas and half peaches, applesauce, or pineapple too. |
User: Bama
Member since: 03-21-2000 Total posts: 2116 
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From: lendube
Date: 04-13-2007, 06:40 PM (8 of 12)
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Shelia, Thanks for that link. I'd heard of the loquat but never knew what it was thus proving: "in California these tempting fruits are largely ignored" How strange since they sound delicious. I'll check next time I go to the grocery store. One in particular carries the less popular fruits. I made a delicious easy banana bread but got the life scared out of me when I saw the calorie count. 764 per quarter loaf which is only 2 slices! I toasted it this morning and ate it with butter. Mmmmmm, how many calories is that??! (Just reread that and would like to clarify that I only ate one SLICE not the whole loaf!!!) thx, Lennie 
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User: lendube
Member since: 08-06-2006 Total posts: 1548 |
From: Bama
Date: 04-13-2007, 09:49 PM (9 of 12)
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I like to adapt muffin recipes to make them healthier. I replace oil or butter with applesauce, or mashed bananas. I add milled flax seed alot of the time. (it can also be used to replace part of the bad fats) I've read that mashed prunes are good to replace fat in chocolate muffins or cake but I haven't tried it. I use egg whites or Egg Beaters to replace whole eggs. Sometimes I use Splenda to sweeten, sometimes I just use half the sugar called for in a recipe. I like to use half whole wheat flour and half white flour. Sometimes I substitute bran flakes or oatmeal for part of the flour. If you take out fats and part of the sugar, you can easily have a muffin with 120-150 calories each. I just re-read your first post and realized you were asking about preserving the fruit for future use. I've never tried loquats, but from the picture they look a little like a papaya or a pear. Is the texture similiar to either of those? If so, I would can them or freeze them the same way you would those fruits. I've cooked apples and pears and added a little sugar to them, put in freezer containers and froze them to use in muffins and breads. It's easier to me than canning. |
User: Bama
Member since: 03-21-2000 Total posts: 2116
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From: Pudge99
Date: 04-20-2007, 02:06 PM (10 of 12)
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Bama, Just saw your post. I already do the half wheat half unbleached flour thing and egg whites only. I am interested in how you replace the butter. Here is my recipe 1 cup of sugar 1 stick of butter/margarine 2 eggs 1 tsp. Vanilla 2 cups of flour 3 bananas Says to cream butter and sugar together then add eggs. So how would I do this without the butter? Gina
Pictures of my successes and failures Pfaff 2040 Janome Mylock 134D Singer Futura CE-100 w/ Autopunch Husqvarna Viking 3D Sketch |
User: Pudge99
Member since: 10-30-2001 Total posts: 1375 |
From: HeyJudee
Date: 04-20-2007, 07:25 PM (11 of 12)
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Gina, have you tried using olive oil? That is what I use to when making my bran muffins, zucchini muffins and bread. Olive oil is the best oil to use, canola oil is next and grapeseed is third. HTH
TTFN from
Judy |
User: HeyJudee
Member since: 01-25-2005 Total posts: 1366 
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From: Bama
Date: 04-21-2007, 09:13 PM (12 of 12)
| For that recipe I would just put in 1/2 cup of applesauce and no butter. |
User: Bama
Member since: 03-21-2000 Total posts: 2116
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