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Summer Fruit Muffin Loaf
This used to be a muffin recipe, then we turned it into a loaf. You can turn any muffin recipe into a loaf by simply lengthening the cooking time (and using a loaf tin).
Ingredients
- 50g unsalted butter, melted
- 175g plain white flour
- 1 tsp baking powder
- ½ tsp salt
- 100g caster sugar
- 1 egg
- 120ml milk
- 125g Summer fruit (whole currants, pitted cherries, blueberries, raspberries or chopped strawberries
- 100g white chocolate, chopped
Method
1. Heat your oven to 180°C/Gas 4. Oil a medium-sized loaf tin and dust with flour to stop the loaf from sticking. Or, use two mini loaf tins. If you’re cooking them at the same time, the cooking time will remain the same.
2. Mix the flour, baking powder, salt and sugar in a bowl.
3. Whisk the egg, milk and butter together. Fold through the flour mixture. Be careful not to over-mix.
4. Swirl in the fruit and chocolate, saving a bit for the top.
5. Pour the mix into the tin. Scatter the remaining fruit and chocolate over the top.
6. Bake for 45 mins, till golden and a wooden skewer inserted in the middle comes out clean.
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(17p per 100ml)
Packaged in a returnable plastic bottle. -
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£4.95(£1.98 per 100g)
Variety and colour will vary depending on the season.
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