Cranberry muffins recipe
Studded with sharp and juicy cranberries these healthy breakfast muffins are kept light and moist with the addition of buttermilk in the batter. They're easy to make and freezable, ideal if you need to grab breakfast on-the-go.
See method- Serves 12 muffins
- 10 mins to prepare and 35 mins to cook
- 265 calories / serving
- Freezable
Ingredients
- 200g cranberries
- 200g caster sugar
- 375g flour
- 1 tbsp baking powder
- 2 large eggs
- 100g butter, melted
- 284ml pot buttermilk
Each serving contains
- Energy
- 1115kJ 265.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 20g
of the Reference intake
Carbohydrate 44.1gProtein 5.3gFibre 2.0g
Method
- Preheat oven to gas 6, 200°C, fan 180ºC and line a 12-hole muffin tray with paper cases.
- Simmer the cranberries with 50g of caster sugar for 6-8 minutes, shaking the pan regularly until you have a thick glaze.
- Sift the flour and the baking powder into a large bowl and stir in 150g caster sugar.
- In another bowl, whisk together 2 large eggs, the melted butter the buttermilk. Fold this mixture into the flour and stir the cranberries through.
- Spoon into paper cases and bake for 20-25 minutes until cooked and golden.
- See more Christmas baking ideas
