Berry muffins

Prep: 15 mins
Cook: 25 mins
Berry muffins
Guiltless muffins filled with both fresh and dried fruits.

225g plain flour

2 tsp baking powder

2 large eggs

50g butter, melted

175ml skimmed milk

100ml clear honey

140g fresh blueberries

85g dried cranberries

140g seedless raisins

140g dried apricots, chopped

1 tsp grated orange zest

1 tsp ground cinnamon

Preheat the oven to 200°C / 400°F / Gas mark 6.

Lightly butter a 12-hole muffin tin.

In a bowl, sift the flour and baking powder together.

In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey.

Add to the flour with the remaining ingredients.

Combine quickly without over working.

It should be gloopy in texture.

Spoon the mixture into the muffin tins and bake for 20-25 minutes until well risen and pale golden on top.

Leave in the tin for a few minutes before turning out.

Makes 12

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Spice

Recipe Type
Cakes & Baking

Level of Difficulty

When cool, they’ll keep in an airtight tin for two days. 
Can be frozen for up to 1 month.

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