Sunday, 21 December 2014

Cranberry muffins

I had left over cranberries after making cranberry sauce so I made some cranberry muffins.  They are lactose free too which is a bonus.


  • 280g plain flour
  • 3 tsp baking powder
  • pinch salt (optional)
  • 85g granulated sugar
  • 1 egg
  • 240 ml orange juice
  • 110g fresh cranberries, roughly chopped
  • 1/2 tsp freshly grated orange or lemon zest
  • 90 ml corn oil


  • Put muffin papers in muffin tin.
  • Turn oven on to 170C (fan oven)
  • In large bowl sift flour, salt, baking powder and then stir in sugar.
  • In separate bowl mix egg with orange juice, cranberries, rind and oil.
  • Mix wet and dry ingredients with gentle stirring.
  • When combined spoon into muffin cases and bake for about 25 mins and tops are browned lightly and spring back when pressed lightly.

Job done.  Eat.

(Can be frozen.)



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