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Nutrition: Per serving

  • kcal219
  • fat10g
  • saturates6g
  • carbs28g
  • sugars13g
  • fibre2g
  • protein4g
  • salt0g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.

  • step 2

    Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

  • step 3

    Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

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Comments, questions and tips (64)

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Overall rating

A star rating of 4.5 out of 5.84 ratings

pipemma171420

tip

These muffins are absolutely delicious! Perfect for autumn. I would recommend using self-raising flour and 1 tsp of baking powder (rather than plain flour + 2 tsps) as this makes them rise a lot better – I found that they were slightly stodgy when using plain flour. I also found that I had to bake…

jennydwyer8520965

Great recipe, we added raisins in ours and they went down really well with the kids.

linzicarolynZLG4A1Gw

Absolutely deliciously light & fluffy! Easy to make with my niece who loved them.

lionqee50915

2 TSP of baking powder is one too many. 1 TSP is enough

sharmileemohan

What’s the point of posting a recipe without quantity! What a waste of a click

Lish14

Sometimes there is a bug that does that. Refresh the page or try later :)

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