Fruitburst muffins

Fruitburst muffins

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(42 ratings)

Takes 40-50 minutes

Easy

12 muffins
Blueberries, cranberries, raisins and apricots in a low-fat breakfast muffin.

Nutrition and extra info

  • Freeze for up to 1 month
  • Healthy

Nutrition: per muffin

  • kcal243
  • fat8g
  • saturates3g
  • carbs41g
  • sugars6g
  • fibre2g
  • protein5g
  • salt0.59g
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Ingredients

  • 225g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 85g dried cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 140g seedless raisin
  • 140g dried apricot, chopped
  • 1 tsp grated orange zest

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp ground cinnamon

Method

  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.)

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Comments (59)

11sk11's picture
3.75

these are nice and very easy to make. absolutely chock full of fruit and that was without the raisins! i didn't have any honey so substituted agave nectar and they were plenty sweet. will certainly be making again

MrsSid81's picture

I just made these this morning as I really want to get away from cereal bars and eat more home cooked foods. I am quite new to baking, but these were so easy to make. I left out the blueberries as I don't like them, but used all the dries fruit in the recipe. The only modification I made was adding 2 tablespoons of soft brown sugar as I was worried after reading some of the comments that they wouldn't be sweet enough. I'm really pleased with the results, they have risen beautifully and taste absolutely gorgeous, definitely a new lunchbox staple.

InnaDP's picture
2.5

These muffins were a real fruit burst, no argument here! However, I found them to be not sweet at all. Plus, the dough was really hard to handle due to the use of honey. I would probably substitute the honey with some sugar - or combine those two.

Mr Moaner's picture

Cor blimey. I have seen (and tasted) some mighty muffins in my time but these bad boys took (if you pardon the pun) the biscuit. I can honestly say they have changed my life. I urge anybody to try them. Bam!!! Come on!!!!!! As say, I found them agreeable. Kind regards.

beckydale's picture
0

Really disappointed. Saw the ratings, so didn't bother to check the comments section which was clearly a mistake. The muffins rose well, which I was happy about as my last batch (different flavours) didn't rise as I over mixed them. I left out the apricots and the raisins as I don't like them. Used the amount of fruit stated in recipe and it was bulging out of the sides, so I can't even imagine what they would have been like with the other fruits included! I like the hint of orange and cinnamon but the fruit tasted really bitter. I thought the honey would have balanced out the bitterness of the fruit but I couldn't taste the honey at all unfortunately.

beckydale's picture
0

Really disappointed. Saw the ratings, so didn't bother to check the comments section which was clearly a mistake. The muffins rose well, which I was happy about as my last batch (different flavours) didn't rise as I over mixed them. I left out the apricots and the raisins as I don't like them. Used the amount of fruit stated in recipe and it was bulging

cecilebol's picture

After reading the comments I lowered the amount of fruit. I used 150 gr of blueberries and 150 gr of raisins. The mixture felt right and it filled up the 12 holes exactly. 20 minutes is enough, more will burn the honey. They will stay quite flat. They taste fine, but the taste of raisins pushes the taste of the blueberries to the background.

pinkstar's picture

These didn't turn out well for me unfortunately, through not mixing much as stated in the recipe there were lumps of uncooked flour in the muffins. I also kept them in the oven an extra 10 minutes as they didn't looked cooked but once out of the oven they sank and were uncooked inside. Bit of a disappointment! Not sure where I went wrong...

Lfawcett125's picture
5

I've made these a few times now and they've always been delicious although slightly on the heavy side and the batter has been very runny. Tonight I used wholemeal flour and added 100g coconut flakes to the batter and left out the cinnamon. They are lighter and taste fantastic, the batter was thicker and easier to handle.

jdorsett's picture

Really easy to make and delicious went down very well with my brunch guests !

Missusoononymous's picture
5

Followed this recipe to the letter and it was delicious - it is packed with fruit and for breakfast with a mug of tea it is superb - a nice change from boring cereal or toast. I will definitely be making this again.

ejam72's picture

Does anybody have any tips on the defrosting of these, would I need to take them out the night before or do they only need a couple of hours?
Haven't made them yet but looking for healthier breakfast options and these look great.

Missusoononymous's picture
5

I take them out the night before and they are just fine in the morning, I have even then popped them in the microwave for 10 seconds in the morning to have them warm - which is lovely. I would highly recommend these for breakfast - really filling and very tasty.

oscarisla2912's picture
5

just made these.. yummy!!

♥ Midnight Memories ♥'s picture

Coooooooool XD

lannikins's picture

I made these and they were yum! But I made too much muffin mix, can I refrigerate it and if so, how long can it keep for?

hgarnham's picture

So tasty! I agree with previous comments that they are more fruit than muffin, therefore I will reduce the amount of fruit I use next time. They are surprisingly filling though. I'd give 9/10

hmb123's picture
5

Absolutely perfect if you are a fan of something healthy and delicious. Perfect for breakfast if you are a bit bored of cereal: I served with 0% fat greek yoghurt and a touch of honey!

sgarrett's picture

Wouldn't it be best to use sunflower oil instead of butter for a low fat recipe - I always thought oil was generally used for muffins anyway to make them lighter

angjoe84's picture
3

I have just make it, ,unfortunately I only got dry fruit. I use dry blueberry & cranberry. But is still turn out lovely. My partner love it , , thanx for awesome recipe, will make it again next week :-)

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