Quick mix fruit muffins
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3 people made this
The rule of thumb with muffins is not to overmix the batter. It is best to stir the ingredients with a wooden spoon only until just combined; that way, the muffins will be light and well risen.
200 g (1 2/3 cups) plain flour
2 teaspoons baking powder
110 g (1/2 cup) white sugar
2 tablespoons grated lemon rind
2 tablespoons butter, melted and cooled
250 ml (1 cup) milk or buttermilk or 250 g (1 cup) sour cream
200 g (1 cup) mixed fresh berries or apricots or plums cut into pieces
2 tablespoons icing sugar, for dusting
15 min › Cook:
20 min › Ready in:
Line a 12 cup muffin pan with patty cups. Preheat oven to 180°C .
Mix flour, baking powder, sugar, and rind in a bowl. In another bowl, whisk butter, egg and milk.
Add dry ingredients with the fruit to the liquid ingredients one tablespoon at a time. Mix only until all ingredients are just moist.
Pour mixture into paper cases until two-thirds full. Sprinkle with sugar; bake for 20–25 minutes.
Used different ingredients.
I used fresh pineapple cut into small chunks (with the juice squeezed out) instead of the fruit that was suggested and instead of lemon rind I used desicated coconut. I didn't dust them with the 2 Tablespoons of Icing sugar.
- 16 Nov 2008
Yesterday I made 5 different kinds of muffins/quick bread recipes and this was my husbands favourite of the lot. Nice and moist with good texture and flavor.
- 16 Nov 2008
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