SUMMER FRUIT FAMILY MUFFINS
These summer fruit muffins are everything I love about seasonal baking—soft, light and bursting with juicy berries in every bite. They're simple enough to make with little helpers, perfect for using up summer fruit, and ideal for popping into lunchboxes, picnic baskets or enjoying with a cup of tea in the garden.
Ingredients
250g self raising flour
2 large tsp baking powder
2 large eggs
80ml melted butter
50ml milk of your choice
1 ripe banana (mashed )
200g strawberries, (roughly chopped )
150g raspberries (chopped in half )
1tsp of vanilla bean paste ( checking for sugar )
ADULTS ONLY
• 80g dark chocolate chips
• 40g chopped pistachios
Optional decoration - top with a rich chocolate butter cream
Method
1. Preheat the oven to 180°C (160°C fan).
2. In a large bowl, combine:
• self-raising flour
• baking powder
• eggs
• melted butter
• banana
• vanilla paste
• milk
Mix until everything is just combined, and then fold in the fruit
Baby muffins
Spoon the batter into a mini muffin tin or small muffin cases, filling each around ¾ full.
Bake at 180°C for 15–18 minutes, until risen and a skewer comes out clean.
Adult muffins
Once you’ve portioned out the baby batter, stir into the remaining mixture:
• 80g dark chocolate chips
• 40g chopped pistachios
Top each muffin with:
• A few extra raspberry pieces
• A slice of strawberry
• A sprinkle of chopped pistachios
Bake at 180°C for 20-25minutes. 35 for adult
Once cooled, you could even add an indulgent dark chocolate butter cream for adults
