Fruity Muffins

Makes 12 Regular Muffins

    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
  1. Preheat the oven to 200C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients.

  2. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.

  3. Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days.


Popular Posts