These muffins are full of traditional Christmas flavours, but they taste delicious any time of year! Soak the cranberries in orange juice for a few hours to soften them and give the muffins an extra zesty flavour too.
Ingredients
250g self-raising flour
140g golden caster sugar
1 x 5ml spoon bicarbonate of soda
2 x 5ml spoons cinnamon
85ml sunflower oil
2 eggs
2 clementines OR 1 orange
100-150ml semi-skimmed milk
150g dried cranberries
Equipment
Weighing scales
12-hole muffin tin
Paper muffin case x 12
Measuring spoons
Mixing bowl
Wooden spoon
Measuring jug x 2
Fork
Grater
Juice squeezer
Metal spoon
Oven gloves
Wire rack
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Mix together the dry ingredients (flour, sugar, bicarbonate of soda and cinnamon)
in a mixing bowl. - Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Grate the zest from the clementines or orange.
- Squeeze the juice from the clementines or orange into the jug. Add the milk until it comes up to the
200ml mark. - Add the milk and juice to the eggs and oil and mix well. Stir in the zest.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the dried cranberries.
- Spoon the mixture into the paper cases.
- Bake for 15–20 minutes, until risen and just golden.
- Cool on the wire rack. Serve warm.
Skills used include:
Weighing, measuring, grating, squeezing, beating, mixing/combining, folding and baking.
Top Tips
- Be careful not to overmix, or the muffins will be tough.
Something to try next time
- You could replace the cranberries with the same quantity of any dried fruit.
Prepare now, eat later
- Muffins are best eaten freshly baked, but can be stored in an airtight container for up to 2 days.
- Alternatively freeze for up to 1 month. Defrost thoroughly before eating.
