Quick and easy muffins that can be adapted according to whatever fruit (fresh dried or frozen) that you have to hand.
This recipe makes 24 mini muffins.
1 cup milk (or non-dairy alternative)
1 egg, beaten (or 1 tbsp of flax seeds and 3 tbsp aquafaba)
1-½ cups chopped fresh fruit or ¾ cup of dried or frozen fruit
2 cups of flour (or a gluten free self-raising flour mix)
4 tsp baking powder
pinch of salt
½ cup of sugar
100g butter (or coconut oil)
Preheat the oven to 220°C or 430°F
Generously oil your muffin trays.
In a small bowl combine 1 cup milk (or non-dairy alternative)
with 1 egg, beaten (or 1 tbsp of flax seeds and 3 tbsp aquafaba). Set this aside.
Wash and chop the fresh fruit or measure out the dried or frozen fruit. Set this aside in another small bowl.
In a larger bowl mix together flour (or a gluten free self-raising flour mix), baking powder, salt and sugar.
Melt the butter (or coconut oil)
Make a well in the middle of the flour mix. Add all other ingredients and gently combine everything together. Take care not to over mix.
Spoon mixture into the oiled muffin trays . Place on middle rack of oven to bake. Bake for 10-12 minutes.
Remove from oven. Leave to sit for 5 minutes before removing from trays and onto a rack. Dust with a little icing sugar.