🎼“Do you know the muffin mom, the muffin mom the muffin mom...”🎼

Today I feel like something sweet, and i am sure you’ve guessed what recipe I’m sharing today! (No, are you sure? The clue is in the song!)

As my daughter still entitled to the free school lunch I thought it would be good to share a snack recipe to sweeten their day at school!

Healthy sweet snacks are hard to find, and this recipe has all the lovely sweet taste that kids crave and still packs in plenty of nutritional benefits!

These muffins can be kept in an air tight container for 2 days when cool or frozen for up to 1 month.

Recipe is from the BBC Good Food website.


Fruitburst muffins


PREP & COOK: 40-50 minutes


225g plain flour

2 tsp baking powder

Baking powder 2 large eggs

50g butter, melted

175ml skimmed milk

100ml clear honey

140g fresh blueberry

85g dried cranberry

140g seedless raisins

140g dried apricot, chopped

1 tsp grated orange zest

1 tsp ground cinnamon


Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.

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