Before I get into this week’s bake – who else is ridiculously over excited that The Great British Bake Off starts again next Wednesday? I’m sure it’s not just me…
Okay, on to the muffins. Yes, in the book these are Miss Anderson’s Christmas Morning Muffins. But actually, it’s only the cranberries that make them at all seasonal and I love cranberry and orange together most mornings as juice, so why not in muffin form?
The orange juice does seem to make them more of a morning food. I can highly recommend them for a mid morning snack with a cup of tea, in fact.
As I’ve mentioned before, I love making muffins. And the eagle eyed amongst you will note that this is almost the same recipe as the one for blueberry muffins, which in turn was the same as the one for white chocolate and raspberry muffins. (I also recently adapted it for double chocolate chip muffins for a school bake sale. Highly successful.) The only real difference here really is using orange juice instead of milk, and oil instead of melted butter.
- 225g plain flour
- 100g caster sugar (plus extra for sprinkling)
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1/2 tsp salt
- 150g dried or fresh cranberries
- 1 egg
- 150ml orange juice
- 60ml vegetable oil
- 1tsp grated orange zest
Preheat the oven to 190°C / fan 170°C / gas mark 5
Combine the flour, sugar, baking powder, bicarb and salt together in a bowl
Stir in the cranberries, making sure they’re well coated in the flour mix – this will stop them sinking to the bottom of your muffins
In a jug, beat or whisk together the egg, orange juice, oil, and orange zest (It will look fairly awful at this point. It’s supposed to)
Add to the bowl with the dry ingredients and stir until just combined
Divide equally into muffin cases in a 12 hole tray. Sprinkle the tops with a little extra caster sugar (although I actually forgot this step this time!)
Bake for 15 to 20 minutes, until a cake tester comes out clean
Eat (with tea!)