BigCityMum: “Hi, we’re in the area is it OK if we pop by?”
Me: “Of course! Great, love to see you all.”
Phone goes down.
The cupboard was bare. I could probably rustle up a packet of mini chocolate buttons for the kids but BigCityMum is the type of person who likes everything home baked with ingredients sourced from a farmers market. Eek! *Double panic*
So I dug out my fruit muffin recipe, which is my quick-bake lifesaver. This was passed on to me by my adorable mummy friend who is now in New Zealand. It’s a mummy-to-mummy recipe. By that I mean it needs no measuring scales or electric gadgets, it can be make in one bowl, is easy to clean up, uses whatever fruit you have in the house so no special ingredients required, and is done in 15 minutes. Genuis!
They’re easy and they look and taste great every time. Trust me, I’m a mummy!
1/2 cup vegetable or sunflower oil
1/2 cup caster sugar
2 cups of plain flour
1 cup of milk
4 teaspoons baking powder
1 teaspoon cinnamon
1 cups of fruit (banana, blueberries, apple, whatever you fancy. I sometimes also add 1/2 cup chocolate chips too)
Icing sugar (for sprinkling once cooled down. Optional)
Beat egg, oil, sugar and milk together in a bowl using a hand whisk.
Sift the flour, baking powder and cinnamon into the egg mixture
Add fruit (which has been chopped up, as roughly as you like) and chocolate chips if you’re using
Mix lightly to just combine.
Spoon mixture either into greased muffin tins or muffin cases (I use cases if I don’t fancy the washing up!)
Bake at 200° / Gas 5-6 for 15 minutes or until golden.
Dust with icing sugar, if using.
Let the kitchen fill up with the gorgeous smell of freshly baked fruit muffins.