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Cranberry muffins recipe
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Studded with sharp and juicy cranberries these healthy breakfast muffins are kept light and moist with the addition of buttermilk in the batter. They're easy to make and freezable, ideal if you need to grab breakfast on-the-go. See method
Ingredients
- 200g cranberries
- 200g caster sugar
- 375g flour
- 1 tbsp baking powder
- 2 large eggs
- 100g butter, melted
- 284ml pot buttermilk
Each serving contains
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Energy
1115kj
265kcal
13%
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Fat
9g
12%
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Saturates
5g
23%
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Sugars
20g
22%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 44.1g
Protein 5.3g
Fibre 2g
Method
- Preheat oven to gas 6, 200°C, fan 180ºC and line a 12-hole muffin tray with paper cases.
- Simmer the cranberries with 50g of caster sugar for 6-8 minutes, shaking the pan regularly until you have a thick glaze.
- Sift the flour and the baking powder into a large bowl and stir in 150g caster sugar.
- In another bowl, whisk together 2 large eggs, the melted butter the buttermilk. Fold this mixture into the flour and stir the cranberries through.
- Spoon into paper cases and bake for 20-25 minutes until cooked and golden.
See more Christmas baking ideas