Cranberry and Seed Muffins
3
Recipe Key Facts
- Prep time: 20mins
- Cooking time: 18mins
Shellfish free | Vegetarian | Nut free*
Serves: 12
Calories: 304 Kcal per serving
Ingredients
Shopping List
- 400g (14oz) plain flour
- 100g (3½ oz) caster sugar
- 1 tbsp baking powder
- Pinch of salt
- 284ml (10floz) carton buttermilk
- 2 eggs, beaten
- 85g (3oz) butter, melted
- 150g (5½ oz) dried cranberries
- 100g (3½ oz) mixed seeds (sunflower, pumpkin, sesame)
Method
- Preheat the oven to 200˚C400˚Fgas mark 6. Line a 12-hole muffin tray with greaseproof paper or paper cases.
- Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, combine the buttermilk, eggs and butter.
- Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are mixed together, do not be tempted to over-beat.
- Fold in the cranberries and most of the seeds. Spoon the mixture into the tins. Sprinkle with the remaining seeds.
- Bake for 15-18 minutes until risen and pale golden on top.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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