FRUIT BURST MUFFINS
Method
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1) Preheat the oven to 200/fan 180C and very lightly butter a 12-hole muffin tin.
2) Sift the flour and baking powder into a bowl.
3) In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey
4) 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).
5) Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top
BERRY BURST MUFFINS
Ingredients
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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
40-45 MIN
EASY
12 MUFFINS