This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.

Prep: 15-20 mins

Cook: 15-20 mins

Store: 3 days at room temperature or 3 months in freezer

Ingredients

• 2 cups of all-purpose flour
• 1/2 a cup of caster sugar
• 1/2 a tsp of salt
• 1 tsp of baking powder
• 1 1/2 cups of fruit, finely chopped e.g. berries, peaches, apples, dried fruit etc.
• 1 cup of milk
• 1/4 of a cup of vegetable oil
• 2 large eggs
• (Optional) 1 tsp of vanilla extract
• (Optional) 1 Tbsp white sugar

Method

1. Preheat your oven to 220°C. Lightly grease a 12-cup muffin tray.
2. In a large bowl mix together the dry ingredients.
3. Add fruit to the dry ingredients and mix until coated (this prevents them from sinking once the wet ingredients are blended in)
4. In a separate bowl, beat the milk, vegetable oil, eggs and vanilla extract together.
5. Pour the wet ingredients into the dry ingredients. Mix briefly - about 20 seconds should do it.
6. Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with a sparkling of sugar, if desired.
7. Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the centre muffins comes out clean.
8. Remove them from the oven, and as soon as you can handle them, turn them out of the pan onto a cooling rack. 

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