Tuesday, 7 December 2010

Cranberry Muffins
280g plain flour
3 tsp baking powder
1/2 tsp salt
110g caster sugar
110g fresh cranberries
1 tsp orange zest, cut into thin strips
240 ml milk
90 ml vegetable oil
60 g walnuts, chopped

Preheat the oven to 190C/400F/ gas6

Sift the flour, baking powder, sugar and salt together in a large bowl.

In a separate bowl, beat the egg with a fork. Stir in the orange zest, oil and milk.

Pour the liquid into the dry ingredients and fold in until just combined, carefully stir in the nuts and cranberries. The mixture should be lumpy but with no dry flour visible.

Spoon into muffin cases inside a muffin tin and bake for 20-25 minutes until the tops are light brown and spring back when pressed.

Store in an airtight container.

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