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Fruitburst muffins

Fruitburst muffins

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A star rating of 4.2 out of 5.82 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
    • Takes 40-50 minutes
  • Easy
  • 12 muffins

Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots

  • Freezable (Freeze for up to 1 month)
Nutrition: per muffin
HighlightNutrientUnit
kcal209
low infat5g
saturates3g
carbs35g
sugars21g
fibre3g
protein5g
low insalt0.22g
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Ingredients

  • 225g plain flour
  • 2 tsp baking powder
  • 2 large eggs
  • 50g butter , melted
  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberry
  • 85g dried cranberry
  • 140g seedless raisin
  • 140g dried apricot , chopped
  • 1 tsp grated orange zest
  • 1 tsp ground cinnamon

Method

  • STEP 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.

  • STEP 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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A star rating of 4.2 out of 5.82 ratings
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