APRICOT AND CRANBERRY MUFFINS

I love these muffins. Dried cranberries are one of my favourite ingredients to use because they have a fantastic level of acidity that helps cut through any sweetness. Using mashed bananas is a good butter replacement, keeping things creamy, while the orange adds a fresh, zesty flavour. The crunchy coconut topping provides a great contrasting finish.

INGREDIENTS

SERVES: 12

1 large, very ripe banana, peeled

200ml skimmed milk

3 tbsp sunflower oil

2 large free-range eggs, beaten

Finely grated zest and juice of 1 orange

250g self-raising flour

2 tbsp soft light brown sugar

2 tbsp granulated sweetener

1 tsp bicarbonate of soda

½ tsp ground ginger

1 vanilla pod, split and seeds scraped

50g dried apricots, chopped

30g dried cranberries

For the topping:

1 tbsp desiccated coconut

1 tbsp rolled oats

METHOD

Preheat the oven to fan 180°C/gas 4. Line a 12-cup muffin tray with large muffin cases.

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

In a separate large bowl, mix together the flour, brown sugar, sweetener, bicarbonate of soda, 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 minutes, until the muffins are golden on top and firm to the touch.

Allow the muffins to cool a little on a wire rack, then eat while still warm. They will keep for up to 3 days in a tin and you can reheat them in an oven preheated to fan 160°C/gas 3 for 5 minutes.

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