Cornish Food Market

Fruity Breakfast Muffins

Method

Makes six banana and six apple muffins

1. Pre-heat the oven to 200C/400F/Gas Mark 6.

2. Line a deep muffin tin with muffin cases.

3. Sift the flour and baking powder into a large bowl. Add the sugar and stir well.

4. Add the butter, eggs and milk and whisk together quickly until the ingredients are just moistened. Overmixing can cause a tough texture when baked. Put half of the mixture into a clean bowl.

5. Fold the banana and dates into the mixture in one bowl and the apple and cinnamon into the other.

6. Spoon each mixture into separate muffin cases, each case should be about two-thirds full.

7. Bake in for about 15-20 minutes, until well risen and golden. Transfer
to a wire rack, and enjoy while still warm!

Ingredients

350g/12oz plain white flour
1tbsp baking powder
175g/6oz light muscovado sugar
150g/5oz unsalted butter, softened
3 large free-range eggs
150ml/ 1/4pt milk
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1 ripe banana, mashed
100g/4oz dates, finely chopped (optional)
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1 dessert apple, peeled, cored and grated
1/2tsp ground cinnamon