Muffins

Packed full of flavour and nutritious almond and fruits a delicious and semi-healthy way to start your day. Popular with kids and adults.

Prep

  1. Pre-heat the oven to 200C/400F/gas 6. Drop 12 muffin cases into 1 large or 2 small muffin trays.
  2. Melt the butter in a small pan. Tip into a dish to cool. Mash the banana.
  3. Wash and dry the blueberries thoroughly. Snip the dried fruits. Wash and dry the orange.
  4. Make the crumble. Tip the ingredients into a bowl. Rub them lightly together between your fingers until the mix resembles breadcrumbs. Set aside.
  5. For the muffins: sift the flour, baking powder and bicarbonate into a bowl. Add the ground almonds and sugar. Grate the orange zest over the top.
  6. Beat the eggs together. Add the milk and cooled butter. Tip into the flour mix. Add the orange juice and banana. Mix everything together pretty quickly using a fork to create a lumpy batter.
  7. Stir in the fresh and dried fruit for quick but even distribution.
  8. Spoon the barely-combined mix into the muffin cases. They should be about two-thirds full.
  9. Sprinkle evenly with crumble – you may not need it all. I sometimes push an extra blueberry or two into the tops too.

Cook

  1. Bake for 15-20 minutes till the tops are lightly golden. Test one by pushing a cocktail stick/thin wooden skewer into the centre. It should come out clean.
  2. Remove and leave to cool on a rack until warm or cold.

 Plate

  1. Enjoy these warm with a coffee or a glass of orange juice. They are also good cold and make a good energy breakfast to-go. They also work well for an afternoon tea or lunch treat. Re-heat from cold for 2 minutes if you prefer. Best on the day or within 2 days.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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