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Cranberry & Orange Muffins

WHAT YOU NEED
U.S.       
METRIC   
Plain/all purpose flour
1 cup
128g
Wholemeal flour  
1 cup
128g
Sugar
½ cup
100g
Baking powder 
1 teaspoon
1 teaspoon 
Baking soda 
½ teaspoon 
 ½ teaspoon
Cranberries fresh/dried
1 cup 
 85 g
Egg 
1
1
Orange Juice
¾ cup
180 ml
Vegetable oil
¼ cup
60 ml
Grated Orange Zest
1 teaspoon
1 teaspoon
Tangy marmalade
¼ cup
50g
Optional 

Crystalised sugar/orange zest strips
 
 

 

 METHOD

  1. Heat the oven to 200ºC / 400ºF / Gas 6
  2. Combine the dry ingredients
  3. Stir in the cranberries and orange zest
  4. In a separate bowl or jug, beat together the egg, oil and orange juice
  5. Stir the marmalade into the liquid
  6. Add the liquid to the dry ingredients mixing with a fork
  7. Put muffin cases into a 12 hole muffin tin
  8. Fill each case about ¾ full with mixture
  9. Sprinkle the tops with crystalised sugar if required  or small strips of orange zest
  10. Bake for 15-20 minutes until golden and firm to the touch

   This is a healthy recipe which is low in fat, moderate in sugar and contains vitamins and minerals that count towards your daily intake.  I have substituted some of the white flour for wholemeal, giving added fibre.  Try them for breakfast or a healthy snack.            

                                                                         

                                

                          

                                                 

February 2015

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Derby
DE65 6EF

Contact Janet Cousins: 07745 305090
Email: janet@stickyfingerscookeryparties.co.uk

Contact Anne Theakstone: 07710 980570
Email: anne@stickyfingerscookeryparties.co.uk

Contact Sangeeta Singh: 07749 115205
Email: sangeeta@stickyfingerscookeryparties.co.uk