RASPBERRY AND CRANBERRY MUFFINS
 
Prep time
Cook time
Total time
 
These can be made with any red berry. I added cranberries for an added Christmas tartness.
Author:
Recipe type: Baking
Cuisine: ENglish
Serves: 6 large
Ingredients
  • Dry Ingredients
  • 325g flour
  • 150g caster sugar
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • Grated zest of one orange
  • pinch of salt
  • 200g mixed raspberries & cranberries (or any red berries) I always use frozen.
  • If using fresh fruit the muffins will take less time to cook, check at 25 mins.
  • Wet Ingredients
  • 180ml buttermilk
  • 150ml sunflower oil
  • 1 teaspoon vanilla extract
  • 1 large egg beaten
Instructions
  1. Preheat oven to 180c.
  2. Grease or line a large 6 hole muffin pan.
  3. Keep fruit to one side.
  4. Mix all the dry ingredients together in a large bowl.
  5. Mix all the wet ingredients together.
  6. Stir fruit into dry ingredients.
  7. Fold the wet ingredients in to the dry mixture. Do not overwork, just mix enough until the ingredients are all incorporated, don't worry if there are a few floury bits left.
  8. Distribute between a large 6 whole muffin pan.
  9. Cook for 35 mins until a golden and a skewer comes out clean.
  10. Cool on a wire rack.
  11. Dust with icing sugar.
Recipe by The Eating Tree at http://www.theeatingtree.com/2014/11/15/raspberry-and-cranberry-muffins/