Cranberry spiced muffins recipe
information
Calories per serving 180.
ingredients
300 g (10 1/2 oz) plain white flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 orange
125 g (4 1/2 oz) demerara sugar
75 g (2 3/4 oz) frozen cranberries, defrosted
50 ml (2 fl oz) sunflower oil
225 ml (8 fl oz) skimmed milk
1 egg
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
finely grated zest of 1 orange
125 g (4 1/2 oz) demerara sugar
75 g (2 3/4 oz) frozen cranberries, defrosted
50 ml (2 fl oz) sunflower oil
225 ml (8 fl oz) skimmed milk
1 egg
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Line a 12 hole muffin tray with paper cases.
3. Sift the flour and baking powder into a mixing bowl and stir in the cinnamon, nutmeg and orange zest.
4. Add the sugar and cranberries.
5. Beat together the oil, milk and egg and pour this over the dry ingredients.
6. Mix well with a wooden spoon to make a soft batter
7. Spoon the mixture in the paper cases and bake for 15 - 20 minutes, until the muffins are well risen and golden.
2. Line a 12 hole muffin tray with paper cases.
3. Sift the flour and baking powder into a mixing bowl and stir in the cinnamon, nutmeg and orange zest.
4. Add the sugar and cranberries.
5. Beat together the oil, milk and egg and pour this over the dry ingredients.
6. Mix well with a wooden spoon to make a soft batter
7. Spoon the mixture in the paper cases and bake for 15 - 20 minutes, until the muffins are well risen and golden.
serving amount
makes 12 muffins
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