Name: Fruit muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cup (300g) self-raising flour; 1 teaspoon mixed spice; 1/2 cup (110g) firmly packed brown sugar; 1/2 cup (80g) sultanas; 1 cup milk; 125 gram (4 ounces) melted butter; 1 egg, lightly beaten

Ingredients

2 cup (300g) self-raising flour

1 teaspoon mixed spice

1/2 cup (110g) firmly packed brown sugar

1/2 cup (80g) sultanas

1 cup milk

125 gram (4 ounces) melted butter

1 egg, lightly beaten

Method

1.Preheat oven to 200°C (180°C fan forced). Grease three 12-hole (1 tablespoon/20ml) mini muffin pans.

2.Combine flour, mixed spice, brown sugar and sultanas in a large bowl. Stir in milk, melted butter and egg, do not over-mix (the batter should be coarse and slightly lumpy). Divide mixture into pan holes, bake about 15 minutes. Stand muffins in pans for 5 minutes before turning, top-side up, onto wire racks to cool.

Vary the flavour by changing the dried fruit to chopped dried apricots, raisins, seeded dates or seeded prunes, or a combination of any of these.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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