Ingredients 225 g plain flour 2 tsp baking powder 2 large eggs 50 g butter, melted
175 ml skimmed milk 100 ml runny honey 140 g fresh blueberries 140 g dried apricot, chopped
Method 1. Preheat the oven to 200°C/fan 180°C/Gas Mark 6, and very lightly butter or line a 12- hole muffin tin.
2. Sieve the flour and baking powder into a bowl.
3. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey.
4. Add to the flour with the remaining ingredients. Stir quickly to combine – it’s fine if there are some lumps left.
5. Spoon the mixture into the muffin tin. Bake for 20–25 mins until well risen and pale golden on top.
6. Leave in the tin for a few minutes before turning out. 7. When cool, they’ll keep in an airtight tin for two days, or can be frozen for up to a month.
Serve for breakfast, in lunch boxes or as a tasty treat. 140 g sultanas
