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\begin{center}\Large{\textbf{Fruit Muffin Recipe}}\end{center}

\begin{flushleft}Ingredients\end{flushleft}
(makes 24 muffins)\\
\begin{itemize}
\item 1 cup of diced dried apples
\item 1 cup of diced dried apricots
\item 1/2 cup of sultanas
\item 1/2 cup of pineapple pieces
\item Boiling water sufficient to cover the dried fruit.
\item 2 Cups of Self raising flour (wholemeal or plain)
\item 2 eggs lightly beaten
\item 2/3 cup of sugar
\item 425 ml (2 cups) of apricot nectar
\item 6 Tbsp margarine melted.
\end{itemize}

\begin{flushleft}Instructions\end{flushleft}

\begin{enumerate}
\item Place dried fruits (apple, apricot, sultanas) in a bowl, pour boiling water
      over them and stand for half an hour. Drain Well.
\item place the self raising flour in a separate large bowl
\item add sugar and fruits (including pineapple) to the flour.
\item combine the egg, apricot nectar, any pineapple juice left from the tin and 
      melted margarine into a separate bowl.
\item Pour liquid ingredients over the flour, sugar and fruit. Stir until just 
      combined (be careful to ensure all the flour is mixed in)
\item Spoon mixture into greased muffin trays and bake at 180$^{o}$C for 
      approximately 30 minutes.
\end{enumerate}

\begin{flushleft}Notes:\end{flushleft}
I recommend wholemeal flour as it makes a much better tasting (and healthier) muffin.

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