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Teeny Weeny Fruit Muffins
Teeny Weeny Fruit Muffins
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Snacks - Puddings
Vegetarian
Easy
:
Cheap
:
Origin of dish:
UK
Type of cooking:
Oven
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (Make 12 muffins) :
-75g unsalted butter, softened
-50g caster
sugar
-1
egg
-75g wholemeal
flour
-1 tsp baking powder
-125g
strawberries
or
raspberries
, pureed (reserve a few whole berries)
-50g raisins
-50g finely chopped
walnuts
-porridge oats, to sprinkle
Method:
Preheat the oven to 180C / 350F / Gas mark 4.
Line a mini muffin tin with paper
cake
cases.
Cream
together the butter and
sugar
in a large bowl until light and fluffy.
Add the
egg
and stir in well to combine. Sift in the
flour
and baking powder and stir again. Finally, stir in the pureed
strawberry
or
raspberries
and the raisins, then the
walnuts
(if using).
Divide the mixture between the cake cases, filling each about three-quarters full so that the muffins have room to rise. Sprinkle a few porridge oats over each muffin.
Bake for 20 minutes until the muffins are firm to the touch and golden brown on top.
Cool them on a wire rack before serving. They will keep in an airtight container for up to three days.
Recipe shared by
soFeminineTeam
Recipe(s) from the same person
Advice:
This recipe was provided by
Ella's Kitchen: The Cookbook (RRP£14.99) published by Mitchell Beazley.
User comments
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