Fruitburst muffins

Fruitburst muffins

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(32 ratings)

By

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Cooking time

Takes 40-50 minutes

Skill level

Easy

Servings

12 muffins

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

Nutrition and extra info

Additional info

  • Freeze for up to 1 month
  • Healthy
Nutrition info

Nutrition per muffin

kcalories
243
protein
5g
carbs
41g
fat
8g
saturates
3g
fibre
2g
sugar
6g
salt
0.59g

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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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.)

Recipe from Good Food magazine, October 2002

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Comments

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jdorsett's picture

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

Missusoononymous's picture
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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
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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
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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
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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
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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 :-)

dwhitlay's picture
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Absolutely fab. Great way to start our healthier eating. Forgot to put in the apricots & was kicking myself when I realised, but still loved them.

estherbillington's picture
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I liked them but they are too fruity for my family! Basically lumps of fruit held together with a bit of muffin!

pollypec's picture

havent made them yet .but will do im trying to cut down on cake so smaller version will be fine

samlucy's picture

i used 100 ml of milk and 75 ml of low fat greek yoghurt instead of 175 ml of milk and they are very moist and scrummy!

waleez's picture
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I have made these a few times now and my family love them, even those I thought wouldn't raved about them. I don't make any changes at all and find them very satisfying with a cup of tea for breakfast. As they are quite dense, you can't rush eating them and I find they keep me feeling full much longer than a couple of pieces of toast. They are a family favourite now in our house.

jobyhall's picture

Really tasty. I used self raising flower and 1tsp of baking powder. 75g butter and 2tsp of cinnamon. I left out the apricots and used frozen mixed berries. Baked for 20 minutes. They turned out light and fluffy and all the family loved them. Very nice with Philadelphia cream cheese on top.

barbsbaking's picture
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If you use frozen blueberries they don't seem to sink and they come out perfectly cooked. The first time I made these I thought they were too sweet and fruity. After a few tries I now use only 75ml honey and half the amount of all the fruits plus a few chopped dates and 50gms pecan nuts. I also use buttermilk instead of milk plus half tsp bicarbonate soda. This gives extra rise and a softer crumb. You could use half milk and half plain yoghurt if you don't have buttermilk. Using wholemeal flour gives a nicer texture I think. It's a great healthy muffin. A very adaptable recipe.

bluevalkyrie's picture
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Either my scales malfunctioned on the flour, or there is a crazy amount of liquid vs dry ingredients in these. I'm a regular baker, and when I saw that my batter had the consistency of runny yogurt (difficult to spoon into the cases it was so runny), I considered adding extra flour, but decided to trust Good Food.

Mistake. After double the amount of time (in a pre-heated oven at gas 6), they looked still wobbly, but I gave up and took them out. They promptly sank. The inside was still wet goo, surrounded by exploded berries.

Even if something was mismeasured, the amount of fruit is excessive for my taste.

ciggieo's picture
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wonderfully fruity, ideal for breakfast muffins with cup of coffee before walking the dog!

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