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Fruity Muffins

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  Whole wheat flour 2 Cup (32 tbs) (Self Raising)
  Baking powder 2 Teaspoon
  Muscovado sugar 2 Teaspoon
  Chopped dried apricots 1⁄2 Cup (8 tbs) (Ready To Eat)
  Banana 1 , mashed with 1 tablespoon orange juice
  Finely grated orange rind 1 Teaspoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Egg 1 , beaten
  Corn oil 3 Tablespoon
  Porridge oats 2 Tablespoon
  Fruit spread/Maple syrup / honey 2 Tablespoon (To Serve)

1) Preheat the oven to 400°F/200°C.
2) In a deep patty tin, place 10 paper muffin cases.

3) Sift the flour and baking powder into a large bowl, adding any bran that remains in the sifter.
4) Add apricots and sugar.
5) .Make a well in the center of the dry ingredients and add the orange rind, mashed banana, egg and milk.
6) Add oil in the mixture and mix well to make a thick batter.
7) In 10 paper cases, divide the batter evenly in them.
8) Sprinkle the tops with a few porridge oats and bake in the preheated oven for 25-30 minutes, or until well risen and firm to the touch, or until a skewer inserted into the center comes out clean.
9) On a wire rack, transfer the muffins and let them cool.

10) Serve the warm muffins with little fruits spread on the top.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert
Lacto Ovo Vegetarian
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
65 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1912 Calories from Fat 499

% Daily Value*

Total Fat 57 g87.3%

Saturated Fat 6.7 g33.3%

Trans Fat 0.2 g

Cholesterol 218.4 mg72.8%

Sodium 1072.9 mg44.7%

Total Carbohydrates 320 g106.5%

Dietary Fiber 41.7 g166.8%

Sugars 98.5 g

Protein 59 g117.2%

Vitamin A 61.8% Vitamin C 40.2%

Calcium 134.3% Iron 83.5%

*Based on a 2000 Calorie diet

Fruity Muffins Recipe