Cranberry Muffins


Preheat oven to Gas 6, 200°C, fan180ºC and line a 12-hole muffin tray with paper cases.

Simmer the cranberries with 50g (2oz) 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 (6oz) 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 top with a sprinkle of demarara sugar and bake for 20-25 minutes until cooked and golden.


Buttermilk 284ml
Butter, Melted 100g
Large Eggs 2
Baking Powder 1tbsp
Flour 375g
Caster Sugar 200g
Cranberries 200g
Demerara Sugar for sprinkling

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