Fruity breakfast muffins

per serving

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.


40 mins



Tags: baking, breakfast, brunch

Nutritional Information

285 k/cals per serving


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


  1. Preheat the oven to 200C/gas 6/ fan 180C and spray a 12-hole muffin tin with Frylight.
  2. 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).
  3. Evenly spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
  4. 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.)