Video recipe: Lesley Waters’ fruitful muffins Recipe

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  • Healthy

makes:

9

Skill:

medium

Total Time:

00:30

Prep:

00:10

Cooking:

00:20

Nutrition per portion

RDA
Calories 187 kCal 9%
Fat 5.4g 8%
  -  Saturates 1.1g 6%
  -  of which Sugars 15g 17%
Salt 0.4g 7%

Fruitful Shredded Wheat adds flavour and a great crunchy texture to these healthy muffins. Follow along in this simple step-by-step video recipe

Ingredients

  • 100g Fruitful Shredded Wheat
  • 80g Shredded Wheat biscuits
  • 20g Fruitful fruit mix
  • 140g self-raising flour
  • 2tsp baking powder
  • 3tbsp light muscovado sugar
  • 75ml semi-skimmed milk
  • 1 medium egg
  • 3tbsp sunflower oil
  • 2 bananas, mashed
  • 100g blueberries

Method

  • Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.

  • Lightly oil 9 cups of a muffin tin or line with muffin paper cases.

  • Crumble the Fruitful Shredded Wheat biscuits with your hands.

  • Sieve the flour and baking powder into a bowl. Stir in 55g of the crumbled Shredded Wheat biscuits, 20g of the Fruitful fruit mix and the sugar.

  • Whisk together the milk, egg and oil.

  • Mash the bananas and fold into the dry ingredients with the milk mixture.

  • Gently mix in 75g of the blueberries. Do not over mix.

  • Divide the mixture between the muffin cups/cases, not quite filling them. Top with the remaining blueberries and scatter over the remaining 25g of crumbled Fruitful Shredded Wheat biscuits.

  • Bake for 20 minutes until golden, risen and firm. Leave for a few minutes then transfer to a wire rack to cool.

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