Cranberry muffins

    30 min

    Lovely cranberry muffins using fresh cranberries and aromatic winter spices. I made these lower in sugar than most muffins and also used a combination of spelt and plain flour. The result is delicious, but you could double the sugar for a sweeter muffin and use all plain flour instead of a spelt-plain mix.


    Greater London, England, UK
    3 people made this

    Serves: 12 

    • 175g plain flour
    • 75g spelt flour
    • 100g caster sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 good pinch ground cloves
    • 240ml milk
    • 2 eggs
    • 120ml sunflower oil
    • 120g fresh cranberries, roughly chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease 12 muffin cups, or line with paper cases.
    2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Beat milk, eggs and oil in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared tin two-thirds full.
    3. Bake in preheated oven until a skewer inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from tin.


    You can make these muffins your own by experimenting with different flavours. For example, omit the spices and instead add 2 teaspoons of lemon or orange zest. You could also use 180ml milk and 60ml lemon juice instead of 240ml milk for an even more lemony muffin.

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