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Cranberry muffins recipe

50 ratings

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

Serves 12 muffins
10 mins to prepare and 35 mins to cook
265 calories / serving
Freezable

Ingredients

200g cranberries
200g caster sugar
375g flour
1 tbsp baking powder
2 large eggs
100g butter, melted
284ml pot buttermilk

Each serving contains

Energy
1115kj
265kcal 13%
Fat
9g 12%
Saturates
5g 23%
Sugars
20g 22%
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