Tom Kerridge's apricot and cranberry muffins

Name: Tom Kerridge's apricot and cranberry muffins | Asda Good Living
Total time: 30 min
Yield: 12
Cuisine: British
Ingredients: 1 large, very ripe banana, peeled; 200ml skimmed milk; 3tbsp sunflower oil; 2 large free-range eggs, beaten; Finely grated zest and juice 1 orange; 250g self-raising flour; 1tsp bicarbonate of soda; 2tbsp soft light brown sugar; 2tbsp granulated sweetener; ½tsp ground ginger; 1 vanilla pod, split and seeds scraped; 50g dried apricots, chopped; 30g dried cranberries; 1tbsp desiccated coconut; 1tbsp rolled oats

‘Dried cranberries have a fantastic level of acidity that helps cut through any sweetness'

By Asda Good Living,15th January 2018

(30 votes)

Cook: 30 Mins

Serves: 12

Price: 26p per serving

Nutritional Information

Each 78g serving contains

Energy
714kj
171kcal

Fat
5.1g

Med
7%

Saturates
1.4g

Low
7%

Sugars
8.6g

Med
10%

Salt
0.48g

Med
8%

of your reference intake.
Typical energy values per 100g:
916kj/219kcal

Ingredients

1 large, very ripe banana, peeled

200ml skimmed milk

3tbsp sunflower oil

2 large free-range eggs, beaten

Finely grated zest and juice 1 orange

250g self-raising flour

1tsp bicarbonate of soda

2tbsp soft light brown sugar

2tbsp granulated sweetener

½tsp ground ginger

1 vanilla pod, split and seeds scraped

50g dried apricots, chopped

30g dried cranberries

1tbsp desiccated coconut

1tbsp rolled oats

Method

Preheat the oven to 200C/180C Fan/Gas 4. Line a 12-hole muffin tray with large muffin cases.

In a bowl, mash the banana well with a fork. Add the milk, sunflower oil, beaten eggs and orange zest. Measure out 4tbsp of the orange juice and add to the bowl. Mix well.

In a separate large bowl, mix together the flour, bicarbonate of soda, brown sugar, sweetener, ground ginger, vanilla seeds and dried fruit. Add the banana mixture and mix until just combined.

Divide the mixture between the muffin cases and sprinkle the desiccated coconut and rolled oats on top. Bake on the middle shelf of the oven for 15-20 mins, until the muffins are golden on top and firm to the touch.

Remove the tray from the oven and allow the muffins to cool a little on a wire rack, then eat while still warm. These muffins will keep for up to 3 days in a sealed tin. You can reheat them in a preheated oven at 180C/160C Fan/Gas 3 for 5 mins.