Method

1. Pre heat oven to 375 ˚F, 180 ˚C or gas mark 5.

2. Add sugar to warm water, stir and add yeast. Leave to stand for 10-15 minutes.

3. Add 1 pouch mix to yeast mixture and stir until mix is just moistened.

4. Using an electric mixer beat the batter for 3 minutes at medium speed.

5. After beating mix fruit into batter half fill greased muffin tin with batter.

6. Leave to prove for 30 – 45 minutes in a warm, moist place. The rolls should not rise more than ¼” above edge of tin.

7. Bake for 25-30 minutes or until golden brown.