Fruitburst Muffins

Cooking Time: 25 min Preparation Time: 20 min Serves: 12 people
a prepared Fruitburst Muffins meal

225 g Golden cloud Flour

2 tsp baking powder

2 large eggs

50 g butter, melted

175 ml skimmed milk

100 ml clear honey

140 g fresh blueberry

85 g dried cranberry

140 g seedless raisin

140 g dried apricot, chopped

1 tsp grated orange zest

1 tsp ground cinnamon


  1. Preheat the oven to 200°C and spray a muffin pan with Spray & Cook.

  2. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs then stir in the melted butter, milk and honey.

  3. 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).

  4. Spoon the mixture into the muffin pan. Bake for 20-25 minutes until well risen and pale golden on top.

  5. 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.)

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