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Fruit Burst Muffins

Fruit Burst Muffins

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



  • 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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