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Spiced cranberry muffins
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.
Ingredients
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
- 100g margarine
- 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
- 50g margarine
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.
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Reviews & ratings
Average global rating:
(95)
Reviews in English (78)
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
Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU! - 04 Oct 2004 (Review from Allrecipes US | Canada)
These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them. - 27 Mar 2001 (Review from Allrecipes US | Canada)
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