Fruit Muffins

My 12 year old daughter, Martha, is making this at school next week for her summer practical exam. It’s super-easy and packed full of fruit so the end result is lovely and gooey.

NOTE: Martha’s recipe sheet confirmed a baking time of only 10-15 minutes, but we pretty much had to double that, probably because we used three times the amount of fruit than noted in the recipe! Mental note to myself: must not rely on Martha to tell me what ingredients are required!

160°C / Gas Mark 4

250g self-raising flour
150g caster sugar
230ml milk
1 egg
60ml oil
Choose ONE of the following:
150g fresh blueberries / 150g fresh respberries / 1 medium banana

1. Place 12 muffin cases in a muffin tin.

2. If you are using a banana, peel and chop into very small chunks.

3. Sieve flour and sugar into a large glass bowl.

4. Break the egg into a small glass bowl and mix with a fork.

5. Add the oil and milk to the small the small glass bowl and mix well.

6. Pour the liquid mixture into the large glass bowl and, using a tablespoon, stir in a figure of 8 until everything is mixed together.


3 x fruit = 3 x yummy!

7. Add the fruit and stir a few more times in a figure of 8.

8. Divide the mixture evenly between the cases by using a tablespoon to scoop up the mixture and a teaspoon to knock it off into the cases.

9. Bake for 10-15 minutes until golden and firm to the touch (double this time if you are using all 3 types of fruit)!

10. Remove from oven and cool on a cooling rack.


Gooey or what?


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