Indian Food Recipes Menu - 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.