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Fruit Muffins
American style muffins. Use any fresh fruit, berries or glacé fruit
Ingredients
| 255 g | plain flour - do not use self-raising flour |
| 3 tsp | baking powder |
| 1/2 tsp | salt |
| 100 g | caster sugar |
| 1 medium | egg |
| 240 ml | milk, whole or semi-skimmed |
| 90 ml | sunflower oil or other neutral-tasting oil (corn, peanut etc.) but not a blended cooking oil |
| 100 g | approx. fresh soft fruit - eg. chopped mango, raspberries, blueberries, strawberries, rhubarb |
Method
Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to 200°C, gas mark 6 or equivalent for at least 15 minutes in advance.
Wash the soft fruit, dice mango, quarter or halve strawberries according to size. Alternatively, you could use 200gm or thereabouts of a firmer fruit such as cooking apple, peaches, apricots, or even raisins, dried cranberries etc or two large ripe bananas diced or sliced. Diced rhubarb works very well too with powdered or freshly grated ginger (about a teaspoon of either to taste). Select one fruit only for best results.
Place 12 medium muffin cases into a 12-hole muffin tray or 2 6-hole muffin trays. If using silicone muffin trays, place them on a baking tray for greater stability).
Sieve flour and baking powder into a bowl; add sugar and salt and mix thoroughly. Set aside. In a separate bowl, break the egg into the milk and beat well. Add the oil and mix. Pour the liquid mixture into the dry ingredients and mix with a metal spoon until little or no dry flour can be seen. Do not over-mix. The quicker you can achieve a thorough mix, the better the final result. The batter will look lumpy but will be perfect when cooked. Add the fruit and disperse throughout batter.
Divide the batter evenly between the muffin cases making sure that there is some fruit for each muffin. These quantities are sufficient to fully fill medium-size cases when finished. Bake for 20-25 minutes on the middle shelf or until tops are lightly browned and feel springy when lightly pressed with a finger. Do not over-bake.
Please note: using a blended vegetable oil creates a greasy and unpleasant tasting muffin. Similarly, using a strongly flavoured oil such as walnut, sesame etc is definitely NOT recommended.
Eat warm on day of baking. If there are any remaining uneaten they freeze well. Allow to cool completely and place in a self-seal poly bag. Thaw for about 4 hours before use. When defrosted, warm for a few minutes in a medium oven, if preferred.
Wash the soft fruit, dice mango, quarter or halve strawberries according to size. Alternatively, you could use 200gm or thereabouts of a firmer fruit such as cooking apple, peaches, apricots, or even raisins, dried cranberries etc or two large ripe bananas diced or sliced. Diced rhubarb works very well too with powdered or freshly grated ginger (about a teaspoon of either to taste). Select one fruit only for best results.
Place 12 medium muffin cases into a 12-hole muffin tray or 2 6-hole muffin trays. If using silicone muffin trays, place them on a baking tray for greater stability).
Sieve flour and baking powder into a bowl; add sugar and salt and mix thoroughly. Set aside. In a separate bowl, break the egg into the milk and beat well. Add the oil and mix. Pour the liquid mixture into the dry ingredients and mix with a metal spoon until little or no dry flour can be seen. Do not over-mix. The quicker you can achieve a thorough mix, the better the final result. The batter will look lumpy but will be perfect when cooked. Add the fruit and disperse throughout batter.
Divide the batter evenly between the muffin cases making sure that there is some fruit for each muffin. These quantities are sufficient to fully fill medium-size cases when finished. Bake for 20-25 minutes on the middle shelf or until tops are lightly browned and feel springy when lightly pressed with a finger. Do not over-bake.
Please note: using a blended vegetable oil creates a greasy and unpleasant tasting muffin. Similarly, using a strongly flavoured oil such as walnut, sesame etc is definitely NOT recommended.
Eat warm on day of baking. If there are any remaining uneaten they freeze well. Allow to cool completely and place in a self-seal poly bag. Thaw for about 4 hours before use. When defrosted, warm for a few minutes in a medium oven, if preferred.
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Comments by other users
Helpful comment:
The third image, of slightly darker muffins, was taken using a better camera of part of a batch that had been frozen and was being thawed, hence the presence of ice crystals on the surface.
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consuelo
01/09/2010 16:59 o'clock