Baking Fruitburst Muffins

Here is a great recipe from one of my favourite websites, BBC Good Food. I made “Fruitburst Muffins” which are low-fat muffins with cinnamon, honey, cranberries and blueberries.

• 225g plain flour
• 2 tsp baking powder
• 2 large eggs
• 50g butter, melted
• 175ml fat free milk
• 100ml clear honey
• 140g fresh blueberries
• 85g fresh cranberries
• 140g seedless raisins
• 140g dried apricots, chopped
• 1 tsp grated orange zest
• 1 tsp ground cinnamon

Preheat the oven to 200C and 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 & honey. Add to flour with the remaining ingredients. Combine quickly without overworking. Spoon mixture into the muffin tin. Bake for 20-25 minutes until well-risen and pale golden on top. 

I am very pleased with my successful muffins. One of them came out with what I call a ‘snout’! I have no idea why the mixture does this, it looks hilarious. I couldn’t resist snapping it off for a snack 🙂