apricot and cranberry muffins
 



Tom Kerridge

Dried cranberries have a fantastic level of acidity that cuts through any sweetness. The mashed bananas are a good replacement for butter, keeping things creamy, while the orange is fresh and zesty.

Calories: 170 per muffin, makes 12 muffins

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

01 Heat the oven to 180C (200C non-fan). Line a 12-cup muffin tray with large muffin cases.

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

03 In a separate bowl, mix together the rest of the ingredients bar the toppings. Mix in the banana mixture until just combined.

04 Divide the mixture between the muffin cases and sprinkle over the coconut and rolled oats. Bake in the middle of the oven for 15-20 minutes, until golden and firm.

05 Allow the muffins to cool a little on a wire rack then eat while still warm. They will keep in a tin for up to three days. You can reheat them in the oven at 160C (180C non-fan) for 5 minutes.