Cranberry, cinnamon and orange muffins
Cranberry, cinnamon and orange muffinsSubscribe to Sainsbury's magazine
Tart scarlet cranberries are a welcome seasonal fruit; while cranberry sauce may have become part of a British Christmas via American Thanksgiving traditions, as far back as the 17th century they were given to sailors to guard against scurvy, due to their high vitamin C content
- 1½ tsp ground cinnamon
- 2 tbsp demerara sugar
- 275g self- raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100g caster sugar
- zest and juice of ½ orange
- 100g fresh, or still frozen, cranberries
- 1 large egg
- 100ml sunflower oil
- 150ml milk
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tin with paper cases. Mix ½ teaspoon of cinnamon with the demerara sugar in a small bowl, ready for the topping.
- Sift the flour, bicarb, baking powder, 1 teaspoon of cinnamon and a pinch of salt into a mixing bowl. Stir in the sugar, zest and cranberries.
- Beat the egg with the oil, milk and orange juice in a jug then pour into the dry ingredients. Use a spoon or spatula to fold the wet and dry ingredients together, but don’t overmix or you will end up with tough muffins.
- Divide between the paper cases and sprinkle with the cinnamon sugar to give them a crunchy crust. Bake for 20-25 minutes until well-risen and golden brown.
- Remove from the tin and cool on a wire rack.