INGREDIENTS


Makes 12 muffins
Preparation time: 10 minutes
Cooking time: 20 minutes

• 250g plain flour

• 2 1⁄2 tsp baking powder

• 1⁄2 tsp bicarbonate of soda

• 100g caster sugar

• 1 tsp ground cinnamon

• 1⁄4 tsp ground nutmeg

• 2 Jaffa clementines

• 125ml full fat milk

• 75ml vegetable oil

• 1 large egg

• 175g dried cranberries

• 3 tsp demerara sugar (for the topping)

METHOD


Step 1 - Preheat the oven to 200°C/gas mark 6, and line a muffin tray with paper cases

Step 2 - Add the flour, baking powder, bicarb, caster sugar, nutmeg and cinnamon into a large bowl. Grate over the zest of the Clementine, and mix together

Step 3 - Squeeze the juice of the clementines into a measuring jug, and then add enough milk to make the mixture reach 200ml. Add the oil and egg, and beat until combined

Step 4 - Pour the liquid mixture into the bowl with the dry ingredients, stirring until everything is combined

Step 5 - Fold through the dried cranberries gently, then spoon the mix evenly into the cake cases. Finish with a sprinkle of demerara sugar

Step 6 - Bake for 20 minutes, until golden brown

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