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Fruit Burst Muffins
2nd January 2021
Ingredients (serves 12)
125g plain flour
100g wholemeal plain flour
2 tsp baking powder
1 tsp ground cinnamon
50g butter, melted
2 large eggs
175ml low fat milk
100ml clear honey
120g fresh blueberries
240g chopped dried fruit mix (apricots, raisins)
12 muffin cases
Method
- Heat oven to 180’C/160’C/gas 4. Add 12 muffin cases to the muffin tin
- In a bowl, beat the eggs and stir in melted butter, milk and honey
- In a separate bowl sift the flour and baking powder
- Combine the wet ingredients with the flour, then add the dried fruit and blueberries and mix together
- Spoon the mixture evenly into the muffin cases and bake for 20-25 minutes until well risen and pale golden on top
- When cool, they will store in an airtight container for 3 days or can be frozen
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