Fruitburst muffins

Fruitburst muffins

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(41 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
  • 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 (58)

butterflyhippy's picture

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

cheers

ummyusef's picture
2

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
4

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 :)

cup_of_katy's picture

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 :)

iceskatingmad's picture

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

tamarind's picture

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

lulubee's picture

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...

ilovefoodtwo's picture

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.

lmckee's picture
4

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!

tenacity-flux's picture

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

springcottagecakes's picture

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.

osullipm's picture
4

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 ?

marikajones's picture

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.

kenary's picture

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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