300 g self-raising flour
150 g caster sugar
250 ml milk
80 ml vegetable oil
1 beaten egg
1 tsp vanilla
410 g fruit mince
100 g melted butter
Extra caster sugar for dipping the muffin tops in
Pre-heat oven to 170 C.
Mix dry ingredients together in a bowl.
In a separate bowl, whisk the milk, oil, egg and vanilla until well blended. Pour mixes together until just combined. Do not over mix as the muffins will become tough.
Line a muffin tray with cupcake papers. Half fill each muffin case and then spoon a teaspoon of fruit mince onto the top of each one.
Cover the mince with another spoonful of muffin mixture.
Bake for about 20 minutes, or until slightly risen and firm to touch.
Cool on a cake rack.
Paint the top of each muffin with the melted butter and then dip into extra caster sugar.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories