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
