Fruity breakfast muffins
Calories
285
per serving
285
Serves 12
Just add a strong coffee and your morning is complete with these fruity breakfast muffins. Subtle flavours of cinnamon and orange with dried fruits and fresh blueberries burst out in every bite.
Time
40 mins
Difficulty
Occasions
Tags: baking, breakfast, brunch
Nutritional Information
285 k/cals per serving
Ingredients
Frylight Cooking Spray
225g plain flour
2 tsp baking powder
2 large eggs
2 tbsp soft brown sugar
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
Method
- Preheat the oven to 200C/gas 6/ fan 180C and spray a 12-hole muffin tin with Frylight.
- Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs and sugar, 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).
- Evenly spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)