fruit and cereal muffins

I am getting the hang of baking muffins. I love baking varieties of muffins.

In the past, I would faithfully fill the paper muffin cases with the batter till 2/3 full. However, nowadays I fill the paper muffin cases till almost full. That way, the muffin will rise way above the paper muffin case and I end up with a delicious and large muffin.

After many experiments at baking muffins, I have found that insofar as my tabletop oven is concerned, the ideal baking temperature and time are at 180 degrees celsius for 20 minutes.

Baking muffins are also a useful way of using up leftover ingredients that you have at home, such as chocolate chips, dried fruits, peanut butter, etc. The varieties are endless.

For these muffins, I added a mixture of dried mixed fruit and Nestum instant cereal. This combination of ingredients was popular with the persons with whom I shared the muffins.

In case you are wondering why there are so many photographs of the muffins in this post, it is because the muffins rose so beautifully when baked that I could not resist taking a lot of photographs of the muffins.

If you do not have a non-stick muffin pan, I would encourage you to invest in one. The clean-up is easy and the muffins do not stick to the pan, even if the batter spills out.

INGREDIENTS

220g self-raising flour

100g castor sugar

100g butter

1 egg (lightly beaten)

1 tsp orange essence

250ml low fat milk

1/3 cup dried mixed fruits

1/3 cup Nestum instant cereal

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pan with paper muffin cases. Set aside.

3. Sift the self-raising flour in a bowl. Set aside.

4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.

5. Add the egg and beat well.

6. Add the orange essence and milk.

7. Stir in the dried mixed fruit and Nestum instant cereal.

8. Fold in the self-raising flour using a wooden spatula and stir until just blended. Do not over-mix.

9. Fill the paper muffin cases till almost full.

10. Bake for 20 minutes or until a skewer inserted near the middle of the muffin comes out clean.