Fruity Muffins

I bought this small cookbook called “health cooking” and want to see if the recipes as good as the pictures…So I picked an easy recipe. Well the taste of the muffin was as good as the pictures, except my muffin was going to burn..Sometimes I can be forgetful.Thanks to my TWINS.


8 ounces self-rising whole wheat flour

2 tsp baking powder

1 ounce light muscovado sugar(I used caster sugar)

31/2 ounces dried cranberries

2 small bananas, mashed with 1 tbsp orange juice

1 tsp orange rind, grated finely

1 1/4 cups skim milk

1 medium egg, beaten

3 tbsp corn oil

2 tbsp oatmeal

Fruit spread, honey, or maple syrup to serve (optional)

1-Preheat the oven to 400F. Place 10 paper muffin cup in a deep muffin pan.

2-Sift the flour and baking powder into a mixing bowl, adding any husks that remain in the strainer. Stir in the sugar and cranberries and mix until well blended.

3-Make a well in the center of the dry ingredients and add the banana, orange rind, milk, beaten egg, and oil. Mix well to form a thick batter. Divide the batter evenly among the 10 paper cups.

4- sprinkle with a little oatmeal and bake for 25-30 minutes, until well risen and firm to the touch. transfer the muffins to a wire rack to cool slightly.

5-Serve the muffins warm with fruit spread, honey, or maple syrup.

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