Fruitburst muffins

Fruitburst muffins

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(44 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

    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
    Eggs

    Egg

    egg

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

  • 50g butter, melted
    Butter

    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

    Blueberry

    bloo-bear-ee

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

  • 85g dried cranberry
    Cranberries

    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

    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, questions and tips

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dwhitlay
13th Jan, 2013
5.05
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
7th Dec, 2012
3.05
I liked them but they are too fruity for my family! Basically lumps of fruit held together with a bit of muffin!
pollypec
18th Nov, 2012
havent made them yet .but will do im trying to cut down on cake so smaller version will be fine
samlucy's picture
samlucy
25th Oct, 2012
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
24th Oct, 2012
5.05
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
30th Sep, 2012
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
barbsbaking
23rd Mar, 2012
5.05
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
2nd Mar, 2012
1.05
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
2nd Feb, 2012
5.05
wonderfully fruity, ideal for breakfast muffins with cup of coffee before walking the dog!
copywriter
8th Sep, 2011
3.05
Any tips for stopping my fruit from sinking?

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