Organic Fruity Mini Muffins


Ok, ok, there are some choc chips here: sometimes only a choc chip muffin will do.

However – its getting to berry season and they are SO GOOD in little muffins (any muffins really who am I kidding) and they freeze up so well. Lunchboxes never looked so good!

My favourite combos are: blueberry and lemon // raspberry and white chocolate // lemon poppyseed // apple and clove // orange and cardamom // strawberry and apple // blackberry and orange // mixed berry // banana and apple // apricot and vanilla // date and ginger // banana and cinnamon.

See you in the kitchen!

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Organic Fruity Mini Muffins
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Course Snacks
Keyword apple, apricot, Lemon
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Course Snacks
Keyword apple, apricot, Lemon
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 180C.
  2. Whisk together oil, milk, egg, and vanilla. (If you are using banana, add it in this step)
  3. In a large bowl, mix the flour, salt, sugar and any spice you are using. (If you are using orange or lemon, add the ZEST ONLY) here.
  4. Stir the wet ingredients into the dry, being gentle - you don’t want to over-mix.
  5. Gently fold in your fruit.
  6. Place into greased or lined mini muffin tins and bake 10-15 minutes until browned and cooked all the way through. Cool on a wire rack.

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