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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.
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.)

Per muffin

243 kcalories, protein 5g, carbohydrate 41g, fat 8 g, saturated fat 3g, fibre 2g, salt 0.59 g

Latest comments and suggestions

• Bickers

  02 January 2008

  Bickers commented on this recipe

  I tried this recipe over Christmas but I was dissapointed with the results I'm afraid. I follwed the directions carefully every step of the way but although the finished results looked fine , the muffins were very dense and heavy and rather "rubbery" to eat, as though they had not risen properly (even though they had) or been cooked long enough. They were cooked on the middle shelf at gas oven no 6 for 23 minutes. Have you any sugestions please ?

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• Marika

  04 February 2008

  Marika commented on this recipe

  I used wholemeal flour instead of plain flour and added lemon zest as well as orange. The muffins are a little heavy but fantastic for breakfast. They keep me going until lunchtime, ar incredibly tasty and well worth making as part of a healthy diet.

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• Paula

  21 April 2008

  Paula rated and commented on this recipe

  

  I thought these were lovely. I left out the apricots and I'm glad I did as there is enough fruit with the other stuff. Only problem for me is that all the blueberries sank to the bottom of the muffins. Any ideas how to stop this ?

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• Springcottagecakes

  09 August 2008

  Springcottagecakes commented on this recipe

  Could only think that the reason they were tough is they were over mixed. only add the dry ingredients to the liquid right at the end and only mix to moisten the dry ingredients and no more. As the receipe says, lumps are absoultely fine.

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Ingredients

• 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

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Difficulty and servings

12 muffins

Preperation and cooking times

Takes 40-50 minutes

Low-fat, Super healthy

Freeze for up to 1 month

Ingredients

• 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

Per muffin

243 kcalories, protein 5g, carbohydrate 41g, fat 8 g, saturated fat 3g, fibre 2g, salt 0.59 g

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