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
- Preheat your oven to 220°C. Lightly grease a 12-cup muffin tray.
- In a large bowl mix together the dry ingredients.
- Add fruit to the dry ingredients and mix until coated (this prevents them from sinking once the wet ingredients are blended in)
- In a separate bowl, beat the milk, vegetable oil, eggs and vanilla extract together.
- Pour the wet ingredients into the dry ingredients. Mix briefly - about 20 seconds should do it.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with a sparkling of sugar, if desired.
- 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.
- 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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