Fruity Muffins

Makes 10 Cals per serving 180

  • 225g/8ox self-raising wholemeal flour
  • 2tsp baking powder
  • 25g/1oz light muscovado sugar
  • 100g/3 1/2oz no-need-to-soak apricots, chopped finely
  • 1 medium banana, mashed with 1tbsp orange juice
  • 1tsp orange rind, grated finely
  • 300ml/1/2pt skimmed milk
  • 1 medium egg, beaten
  • 3tbsp corn oil
  • 2tbsp porridge oats (oatmeal)
  • Fruit spread, honey or maple syrup to serve

Method

1.  Preheat the oven to 200C/400F/Gas Mark 6.  Place 10 paper muffin cases in a deep patty tin (pan).
2.  Sift the flour and baking powder into a bowl, adding any husks that remain in the sieve.  Stir in the sugar and apricots.
3.  Make a well in the centre of the dry ingredients and add the banana, orange rind, milk, beaten egg and oil.  Mix to form a thick batter.  Divide the batter evenly among the 10 paper cases.
4.  Sprinkle with a few porridge oats (oatmeal) and bake for 25-30mins until well risen and firm to the touch, or until a skewer inserted into the centre comes out clean.  Transfer to a wire rack to cool slightly.
5.  Serve the muffins warm with a little fruit spread, honey or maple syrup.
Variation: If you like dried figs, they could make an alternative to apricots.
 
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