It's muffin time again! I went through a phase of constantly baking muffins and then not baking them for a while. They are really good for using up leftovers and the recipe is so versatile and forgiving you really can't go wrong. I created this recipe to use up leftover fruit and a bag of chocolate coated cranberries that I found in my cupboard. I also added some spice as it enhances the flavour and smells really good when baking. The muffins turned out beautifully - really soft and moist and I love the chocolate coated cranberries. It's a really tasty breakfast and perfect for lunch boxes too.
I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary.
As it's a frugal recipe, it's also perfect for Credit Crunch Munch hosted by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.
An original recipe by bakingaddict
Makes 12 muffins
200g plain flour
150g soft light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 ripe bananas
1 large apple - peeled, cored and diced
150g dark chocolate coated cranberries
125mls vegetable oil
60 mls milk
- Preheat the oven to 180C.
- In a large bowl, mix together the flour, sugar, cinnamon, nutmeg, baking powder and bicarbonate of soda.
- In a separate bowl, roughly mash the bananas with the fork.
- Add in the vegetable oil, milk and eggs and mix.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in the middle.
- Mix until just combined,
- Add in the chopped apples and chocolate coated cranberries.
- Divide into 12 muffin cases and bake for approximately 18-20 minutes or until golden brown and a skewer inserted into the centre comes out clean.