Cranberry muffins with orange

Serves: 20

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 150 gram(s) (5oz) dried cranberries
• Grated zest and juice of 1 orange
• 150 gram(s) (5oz) butter
• 125 gram(s) (4oz) caster sugar
• 3 medium eggs, beaten
• 300 gram(s) (11oz) self-raising flour, sifted
• 150 ml (¼ pint) full-fat milk

Method

1. Preheat the oven to gas mark 4/180°C/350°F.
2. Place the cranberries and orange zest and juice in a small bowl and allow to soak. Meanwhile, line a muffin tin with 12 large paper cases.
3. In a large bowl, cream the butter and caster sugar together until pale and fluffy. Gradually beat in the eggs, ensuring that the mixture stays smooth. Using a large metal spoon, fold in the sifted flour. Add the milk and the soaked cranberries, and mix together until combined.
4. Carefully spoon the mixture into the muffin cases, ensuring that they are not overfull. Place the muffins in the oven and bake for 35-40 minutes until risen - the muffins are ready when they spring back when pressed lightly with the fingertips.
5. Remove the muffins from the oven and allow to cool slightly on a wire rack before serving.

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