Fruit muffins recipe
Fruit Muffins recipeThis article was published by: Matthew
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Recipe introLooking for a delicious and healthy treat to start your day? Look no further than this incredible Fruit Muffins recipe. Packed with the natural sweetness of fresh fruits, these muffins are moist, fluffy, and bursting with flavor. Whether you prefer blueberries, strawberries, or a combination of both, this recipe is versatile enough to accommodate your favorite fruits. With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these delightful muffins in no time. Say goodbye to store-bought muffins and enjoy the goodness of homemade goodness every morning!
Keywords: fruit muffins, recipe, healthy, fresh fruits, homemade
Fruit muffins recipe details
|255 g||plain flour – do not use self-raising flour|
|3 tsp||baking powder|
|100 g||caster sugar|
|240 ml||milk, whole or semi-skimmed|
|90 ml||sunflower oil or other neutral-tasting oil (corn, peanut etc.) but not a blended cooking oil|
|100 g||approx. fresh soft fruit – eg. chopped mango, raspberries, blueberries, strawberries, rhubarb|
InstructionsPreheat oven to 200°C, gas mark 6 or equivalent for at least 15 minutes in advance.
Wash the soft fruit, dice mango, quarter or halve strawberries according to size. Alternatively, you could use 200gm or thereabouts of a firmer fruit such as cooking apple, peaches, apricots, or even raisins, dried cranberries etc or two large ripe bananas diced or sliced. Diced rhubarb works very well too with powdered or freshly grated ginger (about a teaspoon of either to taste). Select one fruit only for best results.
Place 12 medium muffin cases into a 12-hole muffin tray or 2 6-hole muffin trays. If using silicone muffin trays, place them on a baking tray for greater stability).
Sieve flour and baking powder into a bowl; add sugar and salt and mix thoroughly. Set aside. In a separate bowl, break the egg into the milk and beat well. Add the oil and mix. Pour the liquid mixture into the dry ingredients and mix with a metal spoon until little or no dry flour can be seen. Do not over-mix. The quicker you can achieve a thorough mix, the better the final result. The batter will look lumpy but will be perfect when cooked. Add the fruit and disperse throughout batter.
Divide the batter evenly between the muffin cases making sure that there is some fruit for each muffin. These quantities are sufficient to fully fill medium-size cases when finished. Bake for 20-25 minutes on the middle shelf or until tops are lightly browned and feel springy when lightly pressed with a finger. Do not over-bake.
Please note: using a blended vegetable oil creates a greasy and unpleasant tasting muffin. Similarly, using a strongly flavoured oil such as walnut, sesame etc is definitely NOT recommended.
Eat warm on day of baking. If there are any remaining uneaten they freeze well. Allow to cool completely and place in a self-seal poly bag. Thaw for about 4 hours before use. When defrosted, warm for a few minutes in a medium oven, if preferred.
ca. 15 min
Grade of difficulty:
Calories per portion:
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