Fruity Muffins

Fruity Muffins

Fruity Muffins 

2 cups whole-wheat self-rising flour

2 tsp baking powder

2 heaping tbsp muscovado sugar

Generous ½ cup ready-to-eat

Dried apricots, finely chopped

1 banana, mashed with 1 tbsp orange juice

1 tsp finely grated orange rind

1 ¼ cups skim milk

1 egg, beaten

3 tbsp corn oil

2 tbsp porridge oats

Fruit spread, honey, or maple syrup, to serve

 

Preheat the oven to 400OF/200OC.  Place 10 paper muffin cases in a deep patty tin.  Sift the flour and baking powder into a large bowl, adding any bran that remains in the sifter.  Stir in the sugar and apricots.

 

Making a well in the center of the dry ingredients and add the mashed banana, orange rind, milk, beaten egg, and oil.  Mix together to form a thick batter.

 

Divide the batter evenly between the 10 paper cases.  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 tough, or until a skewer inserted into the center comes out clean.  Transfer the muffins to a wire rack to cool slightly.  Serve the muffins while they are warm with a little fruit spread.   

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