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Fruits of the forest muffins
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For breakfast, with a cup of tea, or packed in a lunchbox, these fluffy, fruity muffins from Andy McLeish have delicious nuggets of white chocolate hidden inside and a crunchy oat topping. Any seasonal berries would work well in these muffins, but frozen berries are a good option when they're not in season.
First published in 2015
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Ingredients
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Imperial
- 300g of plain flour
- 1 tbsp of baking powder
- 1/2 tsp salt
- 120g of granulated sugar
- 1 egg
- 2 tbsp of sunflower oil
- 275ml of milk
- 100g of white chocolate, roughly chopped
- 100g of frozen mixed berries
- 50g of black cherries in syrup, tinned, pips removed
- 90g of crunchy oat cereal, nut free
SAVE RECIPE
Equipment
- Muffin tin
- Muffin papers
Method
1
Preheat the oven to 200°C/gas mark 6
2
Sieve the flour, baking powder and salt into a bowl and then add the sugar
- 300g of plain flour
- 1 tbsp of baking powder
- 1/2 tsp salt
- 125g of granulated sugar
3
Crack the egg into a separate bowl and add the oil, beat until light and fluffy. Then, add the milk and whisk the mixture for 1 minute
- 1 egg
- 2 tbsp of sunflower oil
- 275ml of milk
4
Fold the egg mix into the flour - be careful not to over-mix but ensure the flour is mixed in. There may still be a few lumps but this is fine
5
Roughly chop the cherries and fold in to the mix along with the chocolate and mixed berries
- 50g of black cherries in syrup, tinned, pips removed
- 100g of frozen mixed berries
- 100g of white chocolate, roughly chopped
6
Place the muffin papers in a muffin tray and spoon in the mixture. Remove any raisins from the crunchy oat cereal and sprinkle onto the top of each muffin - you could also use seeds instead
- 90g of crunchy oat cereal, nut free
7
Bake the muffins for 25 minutes until risen and golden brown
8
Remove the muffins from the oven and allow to cool in the tray before placing on a wire rack. Serve immediately or store in an airtight container for up to 3 days
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