Tutti Frutti Buttermilk Muffins

After sweet yeasted breads and savoury breads, this week is going to be Cakes & Muffins for this month's Mega marathon we are running since two weeks. Muffins are easy to make and very delightful to have. Muffins gets disappears very quickly from your table as much as quickly you whip them.The term muffin refers typically to an individual size of quickbread which can be prepared either sweet or savoury. Few muffins are symbols of American states, corn muffins is the official state muffin of Massachusetts while blueberry muffin is the official state muffin of Minnesota and the apple muffins is the official state muffin of New york.For a soft and fluffy muffins, its advised not to overmix the muffin batter.Sending to Srivalli's Anniversary Mela.

Tutti fruttis are candied fruits and i just love them to the core but unfortunately none at home like them apart from hubby dear. Whenever i make cake with candied fruits, its stays for a long as we are just two to have the fruit loaded cake. Obviously when i felt like having something fruity with candied fruits i couldnt stop myself making this individual sized muffins with buttermilk. These muffins are butter free but not egg free.You can prepare this cuties very quickly and one can have these muffins for their breakfast with a cup of their favourite beverage if they are in hurry.

2cups All purpose flour
2tsp Baking powder
2nos Eggs
1cup Sugar
1tsp Vanilla extract
1/4tsp Salt
2/3cup Buttermilk
1/2cup Oil
1/2cup Tutti frutti bites

In a bowl, beat the eggs and sugar until they turns softy,add the vanilla , oil and beat on high speed until well blended.

 Sift flour, baking powder, and salt into another bowl.

With hand mixer on low speed, beat about a third of the flour mixture into the egg mixture.

Then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds.

When all the flour is incorporated, beat mixture on medium speed just until well blended.

Fold in the tutti frutti bites.

Fill paper muffin cups with batter

Bake in a 350 F for 20 to 25 minutes. Remove the muffins and let them cool completely.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
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