Fruity muffins

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


250g self raising flour

2 x 5ml spoons baking powder

100g caster sugar

230ml semi-skimmed milk

1 egg

60ml oil

150g canned fruit (in juice)


12 muffin cases, muffin tin, weighing scales, measuring spoons, measuring jug, mixing bowl, wooden spoons, can opener, 2 spoons, cooling rack.


  1. Preheat oven to 180°C or gas mark 4
  2. Mix all the ingredients together to form a smooth batter.
  3. Drain the juice from the canned fruit.
  4. Stir in the fruit.
  5. Divide the mixture equally between the muffin cases using 2 spoons.
  6. Bake for 20-25 minutes, until golden.
  7. Allow to cool on a cooling rack.

Top tips:

  • Vary the type of fruit you use. Try bananas, cherries or blueberries. Go for fresh, frozen, canned or dried fruits.
  • Experiment with different spices, such as cinnamon, ginger or mixed spice.

Food skills:

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Mix, Stir & Combine
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Portion / Divide
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