Tom Kerridge’s apricot and cranberry muffins
- 1 large, very ripe banana, peeled
- 200ml skimmed milk
- 3tbsp sunflower oil
- 2 large free-range eggs, beaten
- Finely grated zest and juice 1 orange
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 2tbsp soft light brown sugar
- 2tbsp granulated sweetener
- ½tsp ground ginger
- 1 vanilla pod, split and seeds scraped
- 50g dried apricots, chopped
- 30g dried cranberries
- 1tbsp desiccated coconut
- 1tbsp rolled oats
Preheat the oven to 200C/180C Fan/Gas 4. Line a 12-hole muffin tray with large muffin cases.
In a bowl, mash the banana well with a fork. Add the milk, sunflower oil, beaten eggs and orange zest. Measure out 4tbsp of the orange juice and add to the bowl. Mix well.
In a separate large bowl, mix together the flour, bicarbonate of soda, brown sugar, sweetener, ground ginger, vanilla seeds and dried fruit. Add the banana mixture and mix until just combined.
Divide the mixture between the muffin cases and sprinkle the desiccated coconut and rolled oats on top. Bake on the middle shelf of the oven for 15-20 mins, until the muffins are golden on top and firm to the touch.
Remove the tray from the oven and allow the muffins to cool a little on a wire rack, then eat while still warm. These muffins will keep for up to 3 days in a sealed tin. You can reheat them in a preheated oven at 180C/160C Fan/Gas 3 for 5 mins.