3 cups (300 g) plain flour (All purpose)
1 tbsp baking powder
250 ml milk
2 medium eggs
125 g (4 1/2 oz) butter, melted
2 tbsp maple syrup
1/4 cup (50 g) soft apricots, finely chopped
50 g raisins
2 bananas, finely chopped
2 tbsp icing sugar (confectioners sugar)
1 tbsp baking powder
250 ml milk
2 medium eggs
125 g (4 1/2 oz) butter, melted
2 tbsp maple syrup
1/4 cup (50 g) soft apricots, finely chopped
50 g raisins
2 bananas, finely chopped
2 tbsp icing sugar (confectioners sugar)
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6.
2. Next lightly oil and dust with flour 2 x 12 hole mini muffin tins.
3. In a bowl sift the flour and baking powder together. Then combine together the milk, eggs, melted butter and maple syrup.
4. Pour the liquid over the flour, add the fruit and using the minimum amount of movement fold the mixture together. (Do not over mix otherwise the muffins will become tough.)
5. Spoon the mixture into the prepared tins and place in the oven and bake for 15 minutes or until golden brown.
6. Remove and allow to cool on a wire rack. Dust with a little icing suagr if desired.
2. Next lightly oil and dust with flour 2 x 12 hole mini muffin tins.
3. In a bowl sift the flour and baking powder together. Then combine together the milk, eggs, melted butter and maple syrup.
4. Pour the liquid over the flour, add the fruit and using the minimum amount of movement fold the mixture together. (Do not over mix otherwise the muffins will become tough.)
5. Spoon the mixture into the prepared tins and place in the oven and bake for 15 minutes or until golden brown.
6. Remove and allow to cool on a wire rack. Dust with a little icing suagr if desired.
serving amount
serves: 36
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