Muffins perfect for Christmas morning | Serves 12
- 250g plain flour
- 2 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 100g caster sugar
- 1 teaspoon cinnamon (ground)
- ¼ teaspoon ground nutmeg (or fresh nutmeg)
- 2 clementines (or satsumas)
- 125ml full fat milk (approx.)
- 75ml vegetable oil (or melted butter left to cool slightly)
- 1 large egg
- 175g dried cranberries
- 3 tsp fine icing sugar (for the topping)
- Preheat the oven to 200°C/gas mark 6/400ºF. Line a 12 portion muffin tin with muffin papers or (as I have here) silicone inserts.
- Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the clementine over, and combine. If you are doing this in advance, leave the zesting till Christmas morning.
- Squeeze the juice of the clementines into a measuring jug, and pour in the milk until it comes up to the 200ml mark / halfway between the ¾ cup and 1 cup.
- Add the oil (or slightly melted butter) and egg, and lightly beat until just combined.
- Pour this liquid mixture into the bowl of dried ingredients and stir until everything is combined, remembering that a well-beaten mixture makes for heavy muffins: in other words a lumpy batter is a good thing here.
- Next, fold in the cranberries then spoon the batter into the muffin cases. Bake in the oven for 20 minutes, by which time they should be golden brown and ready to be eaten. Lastly, sprinkle some fine icing sugar on top then eat either plain or broken up and smeared with unsalted butter or marmalade.