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Fruitburst muffins

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

  • Takes 40-50 minutes
  • 12 muffins
  • Easy
  • 12 muffins
  • Easy
  • Calories 243
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 6
  • Protein 5
  • Fat 8
  • Fibre 2
  • Salt 0.59

Nutrition per serving

  • Calories 243
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 6
  • Protein 5
  • Fat 8
  • Fibre 2
  • Salt 0.59

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

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.)