These are the perfect muffins for weekend mornings. You can use tinned fruit salad or even fresh chopped fruit of your choice. Whatever you use this is the perfect match for coffee on a lazy morning, or whenever you have guests in the morning. My muffins took 10 minutes to prepare and 14 minutes to bake.

Ingredients for Fruit Salad Muffins: Perfect Match For Coffee:

100g butter melted

1 cup milk

1 egg

2 & 1/4 cups flour ( video says 2 cups but it needs another 1/4 cup)

4 tsp baking powder

1/4 tsp salt

1/2 cup Caster Sugar or white sugar

1 x 400g can fruit salad in juice (drained)

Method

Mix butter, milk and egg together. Add the dry ingredients and just lightly combine, don’t over mix. Place cup cake paper holders in your muffin tray. Spoon mixture into trays up to 1/3 full in each muffin. Add 1 flat dessert spoon of fruit salad on top of mixture, then cover fruit salad with remaining mixture. Bake for 10 - 15 minutes at 180°C. Cool for half an hour on a wire rack.

Once you have made this recipe and learned my method of suspending the filling inside the muffin, you can start being more creative with your fillings. Try cream cheese and apricot for a sweet muffin with a rich creamy texture on the inside. You can always test 4 to 6 different fillings in one batch of muffins and then repeat the successful combinations.