Dried Fruit Muffins


  • 9 oz / 255 g strong white flour
  • 4 tsp baking powder
  • 6 tbsp Greek yoghurt
  • 6 tbsp sunflower or groundnut (peanut) oil
  • 3 eggs
  • 8 tbsp light muscovado sugar
  • 4 tbsp mincemeat or 9 tbsp seedless raisins, dried cranberries or dried cherries


Sift the flour and baking powder together into a bowl. Beat the yoghurt and oil together, and then beat in the eggs and sugar until the mixture is smooth. Stir in the mincemeat or dried fruit, and then combine wet and dry ingredients until well blended. Arrange 18 paper cases in a deep muffin tin, and spoon in the mixture. Bake in a preheated oven at 200°C / 400°F / Mark 6 for 20 minutes. Serve warm.


Wholemeal flour can be substituted for part of the white flour, as can fine yellow cornmeal or blue cornmeal. Nuts and/or spices can be added, different dried fruits can be substituted, or use freshly grated apple. Replacing the dried fruit with chopped walnuts, and about oz / 40 g of the flour with an equal amount of sifted cocoa powder, would make very good teatime buns.