Muffins are the nicest cakes. Everybody likes them, especially children. They are excellent for lunch, afternoon tea or for a school integration party. You can bake them all year round. In the summer you should have them with fresh fruit. In the winter add spices. They will warm you up with a nice Christmas fragrance. Muffins also have other advantages. They are swift: a few uncomplicated ingredients, which you only need to stir and put in the oven. We like cake like that, don't we? The only problem is whether to make a double serving at once?

A few days ago I bought some apricots and peaches. Although they look nice, they are sour and my children didn't want to eat them. Fruit are excellent ingredients of muffins. The muffins were moist and nicely sweet-and-sour. They were great in the warm summer afternoon.

Ingredients:
225g of flour
180g of brown sugar
1 teaspoon of baking powder
1 banana
150ml of milk
175ml of oil
a pinch of salt
1 peach
2 apricots
caster sugar

Heat the oven up to 185C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Blend the milk, oil and banana. Mix together the dry ingredients of the muffins: flour, sugar, baking powder and salt. Wash the peach and apricots, remove the stones and cube the fruit. Add the banana mixture to the dry ingredients and mix them in. Add the cubed fruit and mix again.
Put the dough into some paper muffin moulds and bake for 25 minutes. Sprinkle with the caster sugar before serving.

Enjoy your meal!

Try also:
Small oreo muffins with jelly, lime cheese and fruit
Shortbread muffins with plums
Rhubarb muffins with crumble topping and lemon icing