Spiced Fruit Muffins
May 21, 2020
This is stolen and adapted from a Chelsea Winter recipe for Easter Muffins, making it easier to assemble.
I decided there was no need for crosses on my muffins, because they can actually be eaten any time, so I left that bit out, and I used glacé peel instead of finely chopping orange rinds, because I’m lazy, and I found baking powder worked just as well as the original suggestion of baking soda and vinegar.
The recipe is vegan if you use plant-based milk, although I have to admit they taste best, in my opinion, when buttered. You can use a plant-based spread though!
1Preheat the oven to 180°C and grease a muffin tray. This recipe makes about 8, so you can double the quantities if you wish.
2In a large bowl, combine the flour, ground almonds/sunflower seeds, baking powder, sugar, spices and salt. Mix thoroughly.
3Add the dried fruit and mixed peel and stir well
4Add the oil and milk and mix thoroughly.
5Fill the muffin tins about ¾ full and bake for 20 to 30 minutes until browned and a skewer comes out clean.
6Allow to cool for a few minutes in the tins before removing to a wire rack to cool completely.
7Very nice fresh, or can be frozen and microwaved to reheat as required.