Pete
Über Member
Fruity Muffins.
Quantity: about a dozen.
Ready in 30 minutes.
Ingredients:
200g, (7 oz)plain flour
1 egg
1 Tablespoon rapeseed oil
110 ml (4 Fl oz)skimmed milk
2 tablespoons melted butter
1 dessertspoon baking powder
a pinch of salt
100g (4 oz)caster sugar
140g (5 oz)berries and fruit of choice. Mine are blueberries, cherries, raspberry and blackcurrant.
Method:
Preheat oven to Mk6 / 200c
Mix a bit of the flour with the fruit. Set aside.
Beat egg and oil together, stir in milk and melted butter.
In a separate bowl, mix together flour, baking powder sugar and salt.
Sift the dry ingredients over the egg/oil mix and stir just long enough to moisten the flour. Do not over mix.. Batter will look lumpy
Fold in fruit and fill muffin cases just over half full.
Bake for 20 to 25 minutes until golden brown.

Quantity: about a dozen.
Ready in 30 minutes.
Ingredients:
200g, (7 oz)plain flour
1 egg
1 Tablespoon rapeseed oil
110 ml (4 Fl oz)skimmed milk
2 tablespoons melted butter
1 dessertspoon baking powder
a pinch of salt
100g (4 oz)caster sugar
140g (5 oz)berries and fruit of choice. Mine are blueberries, cherries, raspberry and blackcurrant.
Method:
Preheat oven to Mk6 / 200c
Mix a bit of the flour with the fruit. Set aside.
Beat egg and oil together, stir in milk and melted butter.
In a separate bowl, mix together flour, baking powder sugar and salt.
Sift the dry ingredients over the egg/oil mix and stir just long enough to moisten the flour. Do not over mix.. Batter will look lumpy
Fold in fruit and fill muffin cases just over half full.
Bake for 20 to 25 minutes until golden brown.
