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    Fruity Muffins

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    Fruity Muffins

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 18 minutes
    • Total time: 25 minutes to 28 minutes 30 minutes

    Makes: 10 muffins, or 24 mini muffins


    • 200g self-raising flour
    • 1 level tsp baking powder
    • ½ level tsp salt
    • 50g granulated or caster sugar
    • 50-75g fresh or frozen fruit, such as chopped apple, chopped banana, raspberries, frozen fruits of the forest, or chopped dried apricots
    • 2 large eggs
    • 200ml milk
    • 75ml corn oil


    1. Preheat the oven to 190°C, gas mark 5. Prepare muffin tins with muffin cases or grease them with a little oil.
    2. In a large bowl, mix together the flour, baking powder, salt and sugar. Prepare the fruit as necessary and stir into the dry ingredients. Make a well in the centre and set aside.
    3. In a measuring jug, beat the eggs, milk and oil lightly with a fork. Pour all the liquid ingredients into the dry ingredients and stir until only just combined, scraping the sides and bottom of the bowl as you stir. The batter will be lumpy, but no dry flour should be visible.
    4. Using a spoon, three-quarters fill the muffin cases. Bake for 15-20 minutes. The muffins are cooked when they are lightly browned and spring back when touched. Eat as soon as possible, preferably still warm.

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