Fruity muffins

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.

INGREDIENTS

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)

METHOD

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.