Name: Fruitburst muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 muffins
Cuisine: American
Ingredients: 225g plain flour; 2 tsp baking powder; 2 large eggs; 50g butter melted; 175ml skimmed milk; 100ml clear honey; 140g fresh blueberry; 85g dried cranberry; 140g seedless raisin; 140g dried apricot chopped; 1 tsp grated orange zest; 1 tsp ground cinnamon

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Fruitburst muffins

Fruitburst muffins

Good Food team

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12 muffins

Easy

Prep: 20 mins - 25 mins

Cook: 20 mins - 25 mins

Takes 40-50 minutes

A star rating of 4.2 out of 5.92 ratingsRate

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Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots

Freezable (Freeze for up to 1 month)

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Ingredients

Nutrition

Units:

MetricUS

225g plain flour
2 tsp baking powder
2 large eggs
50g butter

melted
175ml skimmed milk
100ml clear honey
140g fresh blueberry
85g dried cranberry
140g seedless raisin
140g dried apricot

chopped
1 tsp grated orange

zest
1 tsp ground cinnamon

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Nutrition: per muffin

kcal209
fat5g

low
saturates3g
carbs35g
sugars21g
fibre3g
protein5g
salt0.22g

low

Method

step 1

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.
step 2

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.)

Recipe from Good Food magazine, October 2002

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A star rating of 4.2 out of 5.92 ratings

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