Cranberry & Almond Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped fresh cranberries
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Handful of flaked almonds

Method:

  • Combine flour, sugar, baking powder, and salt in a large bowl and stir well with a whisk.
  • Stir in cranberries and make a well in centre of mixture.
  • Combine milk, butter, orange rind, vanilla, and egg then add to flour mixture, stirring just until moist.
  • Spoon batter into 12 muffin cups and sprinkle with flaked almonds.
  • Bake at 400°F/200°C/Gas 6 for 18 minutes or until muffins spring back when touched lightly in centre.
  • Remove muffins from oven and place on a wire rack to cool.

 

 

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