| | Cranberry spiced muffins
Cranberry spiced muffins
Cranberry spiced muffins 4.3-5 9
  • Calories: 1367 kj
  • Fat: 16g
  • Carbohydrates: 22g

How to Make:

  1. Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.
  2. Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
  3. Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.
  4. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.
Time for preparing:
20 min.
Servings:
12

Ingredients:

  • 1 cup (140g) dried cranberries (craisins)
  • 2 cups (300g) self-raising flour
  • 3/4 cup (155g) brown sugar
  • 1/2 cup (70g) pecans, coarsely chopped
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (185ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1 egg, lightly whisked
  • 1 tablespoon finely chopped pecans, extra
  • 1 tablespoon brown sugar, extra
Comment
 [group=5]
Registration