Fruitburst muffins

Fruitburst muffins

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(36 ratings)

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

copywriter's picture
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Any tips for stopping my fruit from sinking?

Susan Wyatt's picture

When I first started baking over 30 years ago, we were taught to put our fruit into the flour to coat it which helped it to stay put. As I've not made these yet I don't know if it would work but worth a try. :)

wonderwoman27's picture
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Mmmmm, these are delicious! I halved the recipe and used just blueberries and sultanas as it looked like fruit overload. Super tasty, freezeable and a lovely guilt-free treat! Went down very well :) will definitely be making many more!

erinrosep's picture
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These muffins are great! I've made them numerous times and my whole family enjoy them.
A very yummy breakfast!

d41d0y's picture
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I used poppy seeds, raisins, blueberries, chopped walnuts and a chopped nectarine - just what I had in the cupboards!
I also 50:50 spelt:plain flour. Added an extra teaspoon of baking powder and was careful not to overmix. They rose beautifully and were a hit with my boyfriend too! I had half a muffin spread with lemon curd for a snack to test them out and I can't wait to eat one for breakfast with fresh fruit in the week. A great healthy treat!

lucyfogarty's picture
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Nice fruity muffins which are easy to make and a hit with the children too.

missmarylondon's picture

I made this recipe with wholemeal flour and substituted the apricots for more fresh berries. The result was fruity and fantastic. A great mid morning snack.

missflipflop's picture
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I am relatively new to cooking and had hoped that this recipe would yield some edible muffins. I followed the recipe very closely but unfortunately they came out v.small and hard - my partner called them rock cakes - I am still searching for a fool proof recipe - any suggestions?

lollypop_layla's picture
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I tried this again with banana and mixed dried fruit and it turned out lovely (though im not too sure about the candied peel but im not sure if thats just because i dont like candided peel)

aticavo's picture
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I like these muffins even if they are dense. They taste delicious and they raise just fine. Very healthy alternative!

chichi_30's picture
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The flavour is not bad but I didn't like the texture. I put less blueberries and no raisins.

lollypop_layla's picture
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Really nice, i actually used sultanas and dates instead of the other fruit but i suppose you couls use anything.

butterflyhippy's picture

any one got ideas how to replace the butter? trying to lower the fat

cheers

ummyusef's picture
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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...

siobhanbarbs's picture
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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.

gemma10's picture

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.

christinelove's picture

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!

kk18twix's picture

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!

fernihough's picture

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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