Fruitburst muffins

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• 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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• Tenacityflux

  10 September 2008

  Tenacityflux commented on this recipe

  I have heard that dusting fruit with flour before adding helps to stop it sinking

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• Lollipop

  29 September 2008

  Lollipop rated and commented on this recipe

  

  I made these yesterday and loved them!! I used about half the amount of apricots and had no trouble with sinking blueberries after following the advice from other comments. I might add some poppy seeds next time. YUM!

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• foodylover

  02 November 2008

  foodylover commented on this recipe

  Why do you use Plain Flour should we not use Self Raising, not this recipe but we used plain flour and it was terrible they tasted like rubber, anyone truthfully advise us if we should use Self Raising.

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• Lulubee

  10 November 2008

  Lulubee commented on this recipe

  I'd have thought the 2tsp baking powder would negate the use of SR flour, which is basically just plain flour with raising agents already included...

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• tamarind

  15 January 2009

  tamarind commented on this recipe

  Really nice. (eaten two before cooled) Added extra orange zest- best part of large orange- gave great zing. Didn't use dried cranberries as contain sugar and don't keep in stock. No probs with blueberries and didn't dust with flour. Very simple

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• Iceskatingmad

  11 February 2009

  Iceskatingmad commented on this recipe

  I made these for school as i do food tech, they came out fine! I got an A! very simple recipe.

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• YESchef

  26 March 2009

  YESchef commented on this recipe

  I was looking forward to this recipe but was pretty dissapointed with the results. I cooked mine for 15 mins on 180 in a fan assisted oven. I was sure not to overmix as i had read the previous comments but they still turned out rubbery and they didnt rise. They did taste nice but maybe that was just the cinnimon icing i covered them in :)

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• Janet Fernihough

  23 July 2009

  Janet Fernihough commented on this recipe

  I've made these hundreds of times. They never rise into the mushroom cloud shapes you get with shop bought muffins, these are real muffins, made in the real world with tonnes of real fruit :) Having said that, I have changed the recipe significantly to make them lighter without losing any of the fruity wonderfulness. Multiply all of the liquid ingredients by 1 and a half i.e. 3 eggs, 75g melted butter etc etc. Increase the flour and baking powder by the same ratio i.e. 1 1/2 tsp cinammon, 3tsp baking powder etc. Keep all the fruit ingredients the same and in my magazine, it also has 50g chopped pecans. Follow the recipe method in exactly the same way, and you will end with huge muffins, lighter in texture, but packed with all the same amount of fruits. Enjoy :)

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• ClaireJ55

  25 February 2010

  ClaireJ55 rated this recipe

  

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• rachel3

  17 March 2010

  rachel3 rated this recipe

  

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• rahbecky

  18 March 2010

  rahbecky rated this recipe

  

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• KK

  24 July 2010

  KK commented on this recipe

  Loved them! I only used blueberries and raspberries, 2 out of 12 came out with the mushroom shape but no problem with rubberiness or heaviness and no sinking blues! Had a problem with the honey, in that all our honey was crystallised so had to pour boiling water into the jar to melt the crystals and then pour through a sieve, resulting in runnier hunny and therefore less sweetness, but they still tasted lovely! Can't wait to try them again!

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• clove

  13 August 2010

  clove commented on this recipe

  Simple way to turn crystallized honey into the runny stuff is to microwave it for a few seconds. Open the lid so the jar doesn't pop!

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• Gem10

  19 August 2010

  Gem10 commented on this recipe

  a possible reason why the muffins don't rise very well is because of the acid in the honey. maybe try adding some more baking powder.

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• Siobhanbarbs

  15 January 2011

  Siobhanbarbs rated and commented on this recipe

  

  First time I have made muffins and they were very nice, I am glad i didn't put as much fruit in as stated as there would have been more fruit than muffin.

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• Agnese

  15 January 2011

  Agnese rated and commented on this recipe

  

  I have just made them, with a chopped apple instead of the blueberries, and they taste good but they are basically big blobs of warm dried fruit...less time I'll definitely stick to just one kind or 2 of fruit, and I'll put less honey, as the dried fruit is already very sweet...

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http://www.bbcgoodfood.com/recipes/1273/

http://www.bbcgoodfood.com/recipes/1273/

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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

Preparation 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, sugar 6g, salt 0.59 g

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