Cranberry Muffin
Photo by PH Morton
Cranberry Muffin Recipe
Ingredients
110g/4oz plain flour
110g/4oz butter
65g/2½oz caster sugar
2 medium eggs
1½ tsp baking powder
125g/4½oz cranberries, or equivalent in frozen cranberries
pinch nutmeg
2 tbsp icing sugar
double cream, to serve
Preparation method
Cream the butter and sugar together then slowly add the eggs, mix for three minutes.
Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.
Stud each muffin with about eight cranberries.
Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.
Leave to cool.
In a small bowl cream the icing sugar and drizzle on top of the muffins.
Serve with cream.