About this recipe:These muffins are for muffin purists! Muffins shouldn't be too sweet and should have a different texture than cake. In this way, this muffin recipe really delivers. These are nice for breakfast on the go, or for a packed lunch treat. if you don't have fresh cranberries, use 100g dried cranberries instead.
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 200 C / Gas 6. Grease a muffin tin or line with paper cases.
Combine the egg, milk, oil and orange zest; stir to combine. Toss the cranberries with 2 teaspoons of the flour, then add to the egg mixture.
In another bowl, mix together the remaining flour, sugar, baking powder and salt. Add the wet mixture, and fold together until just combined. Don't overmix, otherwise your muffins will be dense and won't rise properly. Don't worry - the mixture will be lumpy!
Bake in the preheated oven for 20 minutes. Remove from tin immediate to cool on a wire rack.
Wow! A fantastic and simple recipe. The muffins were easy to prepare and tasted great! I did make a couple od changes - I used chopped fresh strawberries instead of cranberries and substituted 100g of the plain flour with wholemeal flour. I only added 3 tbsp of sugar and 1/2 tsp of salt, which was plenty.
The mixture made 14 cupcake size muffins.
Will definitely make these again, perhaps with apple and cinammon. - 12 Mar 2012
This was so easy to make. I found that the cranberries were a little sour in the muffin so Im wondering should i add a little more sugar. But the muffin texture and taste was just so good. Thanks a mil for it. I can now experiment with other fruits - 07 Nov 2012