Sweet & Fruity Breakfast Muffins

Serves: 4

You will need

Basic muffin mixture:
350g plain white flour
1 tablespoon baking powder
175g light muscovado sugar
150g butter, softened (or soft margarine)
3 large free-range eggs
150ml milk

For banana and date muffins:
1 ripe banana, mashed
100g dates, finely chopped

For the apple and cinnamon muffins:
1 dessert apple, peeled, cored and grated
½ teaspoon ground cinnamon


1. Pre-heat the oven to 200ºC/400ºF/Gas Mark 6. Line a deep muffin tin with muffin cases.

2. Sift the flour and baking powder into a large bowl. Add the sugar and stir well. Add the butter, eggs and milk and whisk together quickly.

3. Put half of the mixture into a clean bowl. Fold the banana and dates into the mixture in one bowl and the apple and cinnamon into the other. Spoon the two mixtures into separate muffin cases (each case should be about two–thirds full).

4. Bake in the pre-heated oven until well risen and golden (about 15-20 minutes). Cool on a wire rack.

Recipe courtesy of © The Vegetarian Society’s ‘Simply Good Food’ HarperCollins Publishers 2000

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