
Seasonal fruit muffins
Liven up your favourite muffin recipe by adding berries, or diced summer fruits such as peaches, nectarines, mangos, and pineapple. For every cup of flour in the recipe, add about half a cup of fruit, whether fresh, or tinned.
INGREDIENTS
- 2 medium eggs
- 125ml vegetable oil
- 250ml milk
- 250g caster sugar
- 400g self-raising flour
- 1 Tsp salt
- 100g fresh fruit, chopped roughly
METHOD
1. Heat oven to 200°C. Line two muffin trays with paper muffin cases.
2. In a large bowl, beat eggs lightly with a handheld electric mixer for 1 minute.
3. Add oil and beat until just combined then add caster sugar and whisk until you have a smooth batter.
4. Sift in flour and salt, then mix until just smooth. Don’t over-mix the batter as this will make the muffins tough.
5. Gently fold in the fruit.
6. Fill muffin cases two-thirds full and bake for 20-25 minutes, until risen, firm to the touch, and a skewer inserted in the middle comes out clean.
7. Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.