You can use this recipe for making muffins with different fruits, nuts, or chocolate chips. My favourite are blubbery muffins. They are great for breakfast or afternoon snack.

You need

• Muffin Non-Stick Pan or silicon muffin cupsORMake your own paper liners: Use greaseproof paper cut into 10cm squares for regular-size muffins. Put them over a small can. Slide your hands down the can to form a paper “cup”.

Ingredients

• 300g self-raising flour;
• 50g unsalted butter;
• 3 eggs;
• 100ml milk;
• 50gr sugar;
• 1 tsp baking powder;
• Any filling you fancy: apricots/peaches/blueberries/raspberries/chocolate chips etc. For muffins pictured above I used 4 apricots chopped into small cubes (plus almond flakes).

Step by step

• Heat oven to 185C.
• Mix the flour with the baking powder and the sugar.
• Melt the butter (I usually put it in my microwave at the lowest power setting for 2 minutes)
• Add the butter to the dry mixture and work well to form a smooth crumble.
• In another bowl beat the eggs, then add the milk.
• Pour the wet ingredients into the dry and mix briefly until you get a smooth batter.
• Add your favourite filling.
• Spoon the batter into muffin cases (half high).
• Bake for 20-25 mins until risen and golden.

  Your shopping basket

• 1kg self-raising flour – £1.50
• 250g unsalted butter – £1.32
• Pack of 6 eggs – £1.30
• 1l milk – £1.00
• 350g apricots – £2.00
• Total basket £7.22 | Cost of ingredients (12 servings) £2.46 | Per serving £0.21