Organic Orange-Strawberry Muffins

Submitted by: Helen Foster

Serves: Makes about 6 muffins, Kentisbury, Devon

Ingredients

This recipe was created because I no longer wanted the children to have so much chocolate (in their favourite chocolate chip muffins) but believed they should be healthy and fruity too.

An alternative that works equally well is the lemon-raspberry recipe which appeals more to adults.

350g plain flour
120g sugar
half teaspoon salt
2 teaspoons baking powder
1 egg
300ml milk
150ml vegetable oil
half a 125g carton of organic strawberry yogurt (or raspberry)
juice and finely chopped zest of half an orange (or lemon)

Method

Stir togther the flour, sugar, salt and baking powder. Beat the egg, add the milk and oil, then stir into the main ingredients until evenly moistened. Finally, stir in the yogurt, orange juice and zest. Fill muffin tins, lined with cake cases.
Bake in preheated oven at 200C/Gas Mark 6 for about 20 - 25 minutes. (For Aga cooking, bake for 15 - 20 mins on second from the top set of runners in roasting oven).
When cooked, the muffins should be risen and browned, and the tops should spring back when touched. Leave in tins for 5 minutes to cool slightly, then place on a cooling rack for 10 - 15 minutes .....if they last that long!!

More recipes in the Sweet category