Easter Fruit Cupcakes

100g

Unsalted butter


2 tsp

Cinnamon


2 tsp

Mixed spice


225g

Caster sugar


250g

Rude Health Porridge Oats


4

Medium free-range eggs


150g

Currants, soaked in apple juice 100g


150g

Mixed dried fruit


300g

Wholemeal spelt


2 tsp

Baking powder


1-2

Small apples (about 100g)


100ml

Sunflower oil


1

Apricot jam to glaze


Method

Line the pockets of a muffin tray with muffin cases and preheat the oven to 180°C.
Melt the butter with the spices over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in eggs until smooth.

Peel the apples, grate them and stir the apples into the other ingredients. Mix in the currants (discard any apple juice) and mixed dried fruit.

Mix the flour and baking powder and sift into the mixture and make a smooth batter.

Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 20 to 25 minutes, until done.

Heat up the apricot jam and glaze the muffins.

sign up for latest news & updates