This muffin recipe from Susan Anderson, head receptionist at Contours Napier, is great for using up your favourite fruits – fresh, tinned or frozen.

If you have a sweet craving it’s always a good idea to make something yourself, that way you know exactly what’s gone into the mix and you can control the portion size.

Ingredients:

• 2 cups flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup caster sugar (or artificial sweetener)
• 100g margarine
• 1 cup skim milk
• 1 egg
• 1-1½ cups fruit
• Topping (optional)
• 1 tablespoon sugar (or artificial sweetener)
• ½ teaspoon cinnamon

Method:

1. Sieve the first three dry ingredients into a fairly large bowl and then add caster sugar.
2. Melt margarine in a small pan over a low heat. Remove from the heat and add milk and egg. Beat to combine.
3. Tip the liquid mixture into the bowl with the dry ingredients and pour in fruit. Fold the mixture together, don’t over mix. The flour should be dampened but the mixture should not be smooth.
4. Grease 12 deep muffin pans thoroughly or line with cases.
5. Without stirring or extra mixing, place spoonfuls of mixture into pans, filling each one three quarters full.
6. If adding the topping, mix together the cinnamon and sugar (or artificial sweetener) and sprinkle on top before baking.
7. Bake at 220c for 12-15 minutes, until muffins spring back when pressed in the centre.
8. Remove from the oven stand for 2-3 minutes, then remove carefully from the tray.

Note: Blackberries, blueberries (fresh or frozen) or chopped banana work well. Or try experimenting by adding your favourite finely chopped fresh or well-drained tinned fruit.