Posted by: Rachael | July 18, 2008

tuity fruity

FRUIT SALAD MUFFINS

2C flour
4t baking powder
1/2t salt
1/2C sugar

75g butter, melted
1 egg
3/4C milk
425g tin fruit salad, drained

Filling (to be spread into cooked muffins just before serving):

2T butter
3/4C milk
Heat together in a suacepan

1T cornflour
2T icing sugar
1 small egg, beaten
Mix together. Add to suacepan and cook until thickened.

1/2t vanilla essence
Add and allow to cool

RHUBARB MUFFINS

2C flour
4t baking powder
1/2t salt
3/4C sugar

1C milk
100g butter, melted
1 egg

1 1/2C finely chopped rhubarb (yes, uncooked)
(alternatively you can use any stewed fruit)

yummy optional topping to be sprinkled over:
3T raw sugar
1T cinnamon
These need to be cooked at a higher temperature than most muffins ~ 220ºC for a good 20 minutes. Rest of directions are the same as here though. They are best to be left for an hour or two before eating and are EXCELLENT the next day. Good for picnics, or for preparing ahead of time.

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