Orange cranberry muffins Recipe

Orange cranberry muffins

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Ingredients

150g unsalted butter

3 and 1/3 cups self-raising flour

1 teaspoon baking soda

4 teaspoon baking powder

2/3 cup brown sugar

zest of 2 oranges

1 packet (150gm) of dried cranberries

2/3 cup orange juice

2/3 cup full-fat milk

2 eggs

How to make Orange cranberry muffins


I first had an orange cranberry muffin at Cedele, an awesome bakery chain in Singapore. Light, zesty and fragrant, with bursts of berry tastiness, it blew my mind as I ate it at my desk (accompanied with Gryphon's lemon tea, it was a truly transcendental food experience and a better perk-me-up than a double espresso).

Off I went, hunting for an approximate recipe, and in the end I settled for Nigella's, substituting the almonds for the cranberries and caster for brown sugar (I like the earthier taste). I also used store-bought orange juice from a packet instead of freshly squeezed OJ, to save time. They turned out light, fluffy - divine. This is a great breakfast treat which you can make ahead of a busy week, you can store them in the fridge in an airtight container and they last for up to a week.

Visit my food blog ChinChaiChef for more recipes!


1. Preheat the oven at 200 deg Celsius. Microwave the butter in a small bowl and set aside to cool.

2. Meanwhile, combine the flour, cranberries, baking soda, baking powder, sugar and orange zest in a large bowl.

3. Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.

4. Pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. If you feel the batter is too dry, add a further tablespoon of orange juice or milk, or one of each, as needed. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.

5. Pour the mixture into either muffin tins, or cupcake wrappers. Fill them up halfway only, the mixture will expand in the oven. Bake for about 20 minutes until the tops are a nice golden brown. Cool them on a wire rack.

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