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Fruit muffins recipe

Posted on Mar 14th, 2022
by Matthew
Categories:
  • Recipes

Fruit Muffins recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Fruit muffins recipe. Read more below.
Fruit muffins recipe, recipe Rating: 4.4
Number of votes:86



Ingredients

255 g plain flour – do not use self-raising flour
3 tsp baking powder
½ tsp salt
100 g caster sugar
1 medium egg
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


Instructions

Preheat 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.


Preparation time:

ca. 15 min

Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Pumpkin loaves with orange butter Banana and fruit breakfast cake recipe Make ahead bran muffins Chesapeake b & b liqueur cornish hen recipe


Reference: Fruit muffins recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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