Thursday, July 1, 2010

Fruit Salad Muffins.

On a cold winters day it is nice to have something to remind you of the warmer days of summer.
Today I made these muffins from part of a large tin of fruit salad I had opened and ate one while sitting in the warm sun but indoors.
It is another Alison Holst one from her Marvellous Muffins book.

2 cups flour
4 tsp baking powder
½ cup sugar
Pinch of salt
425 gram can of Fruit Salad
75 grams butter
½ cup milk
1 egg

Cinnamon Sugar
1 tsp cinnamon
1 TBSP brown sugar

Spray, grease or put in muffin cases, into a 12 medium sized muffin tin.
Preheat oven to 200ÂșC.
Sift the dry ingredients into a bowl.
Melt the butter in the microwave or in a pot.
Drain the fruit salad keeping the juice. Measure ¼ cup and add to the melted butter.
Now the recipe calls for ½ cup of milk but I use the rest of the juice and make it up to ½ cup with milk. In other words you need to be adding ¾ cup of liquid altogether.
Beat in the egg with a fork. If the pieces of fruit are bigger than about 1cm square then cut them in half.
Add these plus the liquids to the dry ingredients and fold in 14 times. It is fine to have traces of unmixed flour showing.
Spoon into muffin tins and sprinkle with cinnamon sugar.
Bake for 10 -12 minutes


  1. Yum! Just made a batch for all the neighbours who helped shift our shed. They went down very well. Light, fluffy and tasty.

  2. Great Debi. You can use the recipe substituting other cans of fruit as well. Just remember if it is a can of bigger fruit they will need to be cut up into smaller pieces.