Fruity breakfast muffins

• 115g plain flour
• 1 tsp. baking powder
• 1 large egg
• 25g butter
• 6 tbsp. semi-skimmed milk
• 3 tbsp. honey
• 100g fresh blueberries
• 50g dried cranberries
• 50g raisins
• 80g dried apricots, chopped
• 25g chopped walnuts
• 1 tsp. ground cinnamon

Preheat the oven to 200◦C/ gas mark 6.

Sift the flour and baking powder into a large bowl.

In another bowl beat together the eggs, melted butter, milk and honey.

Stir the wet ingredients into the flour, add the remaining ingredients and quickly combine without over-beating.

Spoon the mixture into 6 muffin cases.

Bake for 20 to 25 minutes.

Leave to cool in the tin for a few minutes before placing on a cooling rack to cool completely.