2 1/2 tbsp plain flour (All purpose)
1 cup (150 g) stoneground wholemeal flour
1 tbsp baking powder
pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
1 large egg, beaten
300 ml milk
2 tsp lemon juice
6 tbsp soya oil or melted butter for a richer flavour
125 g fresh cranberries
2 oranges, pared and roughly chopped and zest of one
To accompany: creme fraiche
1 cup (150 g) stoneground wholemeal flour
1 tbsp baking powder
pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 tsp Mixed Spice (All Spice / Pumpkin pie spice)
1 large egg, beaten
300 ml milk
2 tsp lemon juice
6 tbsp soya oil or melted butter for a richer flavour
125 g fresh cranberries
2 oranges, pared and roughly chopped and zest of one
To accompany: creme fraiche
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Line a 12 hole deep muffin tray with muffin cases.
3. Combine together the flours, baking powder, salt, caster sugar and mixed spice in a bowl.
4. In a jug mix together the egg, milk, lemon juice, oil or butter.
5. Make a well in the centre of the flour and add the liquid along with the cranberries, pared orange and zest. Mix until almost combined.
6. The mixture should still look rough, over mixing will cause the muffins to be tough in texture.
7. Spoon the mixture into the muffin cases to 2/3 full.
8. Place in the oven and cook for 20 - 25 minutes until the muffins are golden and firm with a cracked effect on the surface.
9. Turn out onto a wire rack and allow to cool before serving.
2. Line a 12 hole deep muffin tray with muffin cases.
3. Combine together the flours, baking powder, salt, caster sugar and mixed spice in a bowl.
4. In a jug mix together the egg, milk, lemon juice, oil or butter.
5. Make a well in the centre of the flour and add the liquid along with the cranberries, pared orange and zest. Mix until almost combined.
6. The mixture should still look rough, over mixing will cause the muffins to be tough in texture.
7. Spoon the mixture into the muffin cases to 2/3 full.
8. Place in the oven and cook for 20 - 25 minutes until the muffins are golden and firm with a cracked effect on the surface.
9. Turn out onto a wire rack and allow to cool before serving.
serving amount
serves: 12
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