About this recipe:These muffins are delicious and a cinch to make. They are flavoured with orange zest, nutmeg, cinnamon, cranberries and ginger and served with a hot cranberry spread. They are perfect over Christmas time.
Makes: 18 muffins
250g plain flour
200g caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons grated orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
175ml orange juice
1 teaspoon vanilla extract
2 eggs, beaten
165g chopped cranberries
175g chopped walnuts
225g wholeberry cranberry sauce
2 tablespoons dark brown soft sugar
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease or line enough muffin tins to make 18 muffins.
Mix together the flour, sugar, baking powder, bicarbonate of soda, orange zest, nutmeg, cinnamon and ginger.
Cut in the margarine; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin tins and bake for 25 minutes or until brown.
Meanwhile, prepare the spread in a saucepan over low heat by mixing together the cranberry sauce, dark brown soft sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
I Added 1/2 cup of sour cream to try and help with the texture. I also added a cup of white chocolate chips. The recipe made 24 good side muffins and while I liked the taste I found even with the sour cream these were a little on the dry side, ok recipe but not a keeper for me. - 12 Jan 2013