Berry muffins
Prep:
15 mins
Cook:
25 mins
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.
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Spice
Recipe Type
Cakes & Baking
Level of Difficulty
Easy
When cool, they’ll keep in an airtight tin for two days.
Can be frozen for up to 1 month.
