Healthy snack recipe for 4 - 8 people, takes only 20 mins; recipe has plain flour, baking powder, egg, butter, skimmed milk, clear honey, blueberry, cranberry, raisin, dried apricot, orange and ground cinnamon.
Fruitburst muffins
Course: Healthy snack
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Plain Flour: 225g plain flour
- Baking Powder: 2 tsp baking powder
- Egg: 2 large eggs
- Butter: 50g butter, melted
- Skimmed Milk: 175ml skimmed milk
- Clear Honey: 100ml clear honey
- Blueberry: 140g fresh blueberry
- Cranberry: 85g dried cranberry
- Raisin: 140g seedless raisin
- Dried Apricot: 140g dried apricot, chopped
- Orange: 1 tsp grated orange zest
- Ground Cinnamon: 1 tsp ground cinnamon
Directions
- Preheat the oven to 200C/gas 6/ fan 180C 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. 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.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
