100g butter melted
1 cup milk
1 egg
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 cup Chelsea Caster Sugar
1 x 225g can fruit salad in juice or syrup (drained)

Mix butter, milk and egg together. Add the dry ingredients and just lightly combine, don’t over mix. Oil spray or grease muffin trays. Spoon mixture into trays up to 1/3 full in each muffin. Add 1 tablespoon of fruit salad on top of mixture, then cover fruit salad with remaining mixture. Bake for 10 - 15 minutes at 200°C. Cool a few minutes in trays then tip out onto a wire rack to cool further.