Here are three recipes from my BBC Good Food 101 Cakes & Bakes book that I've tried and liked...
- Fruitburst muffins
225g plain flour
2tsp baking powder
2 large eggs
50g melted butter
175ml skimmed milk
100ml clear honey
140g fresh blueberries
85g dried cranberries
140g raisins
140g chopped dried apricots
zest of an orange
1 tsp ground cinnamon
Preheat oven to 200c/Gas 6. Butter 12 hole muffin tin.
Sift flour and baking powder into bowl. In another bowl lightly beat eggs and stir in melted butter, milk and honey.
Combine wet and dry ingredients quickly without overworking. Spoon into tin.
Bake for 20ish minutes. Cool a little and turn out. Keeps in an airtight tin for 2 days. Can be frozen for up to a month.
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- Feel Good Muffins
175g SR flour
50g porridge oats
140g light muscovado sugar
2tsp ground cinnamon
half tsp bicarb of soda
1 egg, beaten
150ml buttermilk (or half yoghurt half milk)
1tsp vanilla extract
6tbsp sunflower oil
175g chopped prunes
85g pecans
Preheat oven to 200c/Gas 6. Butter 6-8 muffin tin holes.
Put flour, oats, sugar, cinnamon and bicarb in a large bowl and rub together to evenly blend.
In a separate bowl beat the egg, then stir in buttermilk, vanilla and oil. Lightly stir wet ingredients into dry. Fold in prunes and nuts.
Divide between tins, filling to the brims. Bake for 20ish minutes. Serve warm or cold.
- Oat and Honey Muffins
250g plain flour
85g porridge oats
1tbsp baking powder
half tsp cinnamon
half tsp salt
85g raisins
2 eggs, beaten
200ml milk
75ml vegetable oil
50g light muscovado sugar
5tbsp clear honey
Preheat oven to 200c/Gas 6. Butter 8 muffin tin holes.
In a large bowl combine flour, oats, baking powder, cinnamon, salt and raisins.
In another bowl mis eggs, milk, oil, sugar and honey. Stir wet into dry mixture until just combined. Don't over mix.
Fill tins to top. Bake for 20ish minutes. Leave in tins to cool for a few minutes then turn out onto wire rack.
These are nice served with butter and honey spread on or with cheese.