Cranberry muffins recipe

36 ratings Rate
  • Serves 12 muffins
  • 10 mins to prepare and 35 mins to cook
  • 265 calories / serving
  • Freezable
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Cranberry muffins

Preheat oven to Gas 6, 200°C, fan180ºC and line a 12-hole muffin tray with paper cases.

Simmer the cranberries with 50g (2oz) 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 (6oz) 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.

 


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  • Ingredients

  • 200g (7oz) cranberries
  • 200g (7oz) caster sugar
  • 375g (12oz) plain flour
  • 1tbsp baking powder
  • 2 large eggs
  • 100g (3½oz) butter, melted
  • 284ml pot buttermilk
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  • Energy 1115kj 265kcal 13%
  • Fat 8.7g 12%
  • Saturates 4.6g 23%
  • Sugars 19.8g 22%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 44.1g Protein 5.3g Fibre 2g

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