Fruit Muffins

By Bridgette Hosford

Page views: 25572

Thanks to Bridgette for submitting this fruity muffin recipe. (if using canned fruit remember to drain the liquid first!)

Thanks to Bridgette for submitting this fruity muffin recipe. (if using canned fruit remember to drain the liquid first!)
0 hour 0 hour
20 servings

3 reviews
Difficulty Easy
Prep time 20 mins
Cooking time 20 mins
Serves
20

Page views: 25572

Ingredients

2 cups flour
3 tsp baking powder
¾ cup Chelsea White Sugar
1 cup of fresh or frozen berries or canned fruit
1 cup milk
⅓ cup vegetable oil
1 egg

Chelsea Icing Sugar, to dust

Method

Preheat oven to 200°C
Sift flour and baking powder into a bowl.
Stir in Chelsea White Sugar, then fruit.
In another bowl whisk milk, oil and egg together. Add to the dry ingredients stirring until just mixed it will look lumpy.
Scoop into buttered/lined muffin tins. Bake for 20mins.
Serve warm with butter and dust with Chelsea Icing Sugar. Or just dust with Chelsea Icing Sugar for school lunches.

Tip:To make raspberry and white chocolate muffins use fresh or frozen raspberries for fruit and add 1 cup of chopped white chocolate with the berries.

This recipe has not been tested by Chelsea Sugar.