I try to use wholemeal Self Raising flour plus whatever else is lying around in the pantry. Good way to use up leftover fruit starting to turn bad or that little bit of tinned fruit that is lurking in the fridge.
I use my Basic Muffin recipe and just add all the bits and pieces. These, are of course, good at any time of the day, morning tea, lunch, afternoon tea or to take on a picnic. Once baked and cool, I whack in the freezer and just take one out at a time, as needed.
2 cups wholemeal Self Raising flour
1/4 cup oil (I used Canola)
1/2 cup sugar
1 cup milk
1/2 cup rolled oats
1/2 cup coconut
This time, I used:
glace cherries, chopped
Add all ingredients, mix lightly and pour into greased Texas muffin pan and bake in a 180 deg C oven for 15 minutes.
Makes approx 12 muffins.
You can use chopped fresh/frozen/canned fruit, fruit/vegie purees, any nuts, dried fruits, leftover breakfast cereal. I also sometimes add LSA (Linseed Sunflower Almond) mix for extra, extra goodness.