Fruit muffins

Muffins are those cakes, perfect for guests, which are very tasty,look great and it’s very easy to bake them. I have two simple recipes that work great for me. One is from my English friend Kate and the other one is from one book about muffins I bought in England. I use one of them when I have some frozen berries and the second one for sweet fresh fruit or dried fruit. In the second recipe, I once replace all the fruit (fresh and dried) with sweet chopped pears and it was fabulous.

Ingredients for the first recipe: {{ 280g plain flour

1tbsp baking powder

18 tsp salt

115g brown sugar (classic sugar or honey can be used as well)

150g frozen berries (currents, blueberries …)

2 eggs

250 ml milk

6tbsp oil or 85g melted butter (I prefer butter, I think the taste is better)

1tsp vanilla extract/sugar

1tsp grated lemon zest }} Ingredients for the second recipe: {{ 225g plain flour

1tbsp baking powder

100ml honey

140g fresh blueberries

85g dried cranberries

140g raisins

140g dried apricots, chopped

2 eggs

175ml milk

50g melted butter

1tsp grated orange zest

1tsp ground cinnamon }} Directions:

Preheat the oven to 200 C or gas mark 6. Lightly butter a 12-hole muffin tin or just use 12 paper muffin cases. Now you need to stir all dry (except fruit) ingredients together (flour, baking powder, salt, sugar, cinnamon) into a bowl. In another bowl, lightly beat the eggs, then stir in the rest (except fruit) - milk, butter, vanilla, lemon/orange zest. Now gently combine everything from these two bowls without overworking (it’s better when it’s lumpy than smooth). Finally, add all the fruit. Spoon the mixture into the prepared muffin tin. Bake for 20 minutes until well risen and pale golden on top.

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