Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Fruit nut muffins

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 250g self-raising flour
  • 85g dark muscovado sugar
  • 1tsp cinnamon
  • 1 tsp baking powder
  • 1/4tsp salt
  • 1 medium free range egg, lightly beaten
  • 200g low-fat yogurt
  • 115g Stork tub, melted
  • 2 tsp Nielsen-Massey Vanilla Extract
  • 50g grated carrot (or 1 medium sized carrot grated)
  • 100g peeled, grated apple (or 1 ½ apples, peeled and grated)
  • 100g coarsely chopped pecans
  • 70g raisins
  • 70g dried cranberries
  • 50g desiccated coconut
  1. Pre-heat the oven to 200°C/400°F/Gas 6. Oil a 12 holed muffin tin (or two tins of 6) with a little vegetable oil, or with paper muffin cases
  2. Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the egg, yogurt, Stork and Nielsen-Massey Vanilla Extract and mix with a wooden spoon – do not over mix. Stir in carrot, apple, pecans, raisins, cranberries and coconut. It will be a thick mixture.
  3. Fill each hole full with the mixture. Bake for 20-25 minutes or until golden brown. Cool on a wire rack until warm, and serve immediately for best results!

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