Fruitburst Muffins
Recipe type: Breakfast
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
This recipe for Fruitburst Muffins is low-fat, and would be perfect for breakfast, or to have with a cuppa at 4 o'clock. Very yummy.
  • 225g plain flour
  • 2 large eggs
  • 50g butter, melted
  • 175ml skimmed milk
  • 100ml clear honey
  • 140g fresh blueberry
  • 85g dried cranberry
  • 140g seedless raisin
  • 140g dried apricot, chopped
  • 1 tsp grated orange zest
  • 1 tsp ground cinnamon
  1. Preheat the oven to 200C/ 180 fan/ gas 6. Very lightly butter a 12-hole muffin tin.
  2. Sift the flour and baking powder into a bowl. In an other 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).
  3. Spoon the mixture into the muffin tin and bake for 20-25 minutes until well risen and pale golden on top.
  4. Remove from the oven and leave for a few minutes before turning out.
  5. When cool, they'll keep in an airtight tin for two days. They can also be frozen for up to 1 month.
Nutrition Information
Per muffin Calories: 243 Fat: 8g Saturated fat: 3g Carbohydrates: 41g Sugar: 6g Protein: 5g
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