Cranberry and almond muffins

Cranberry and almond muffins

  • makes 10
  • Easy
Packed full of seasonal produce, these wintry muffins are guaranteed to get you in the mood for Christmas. The perfect mix of sweet and sour, they make a great on-the-go breakfast idea
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Ingredients

  • golden caster sugar 150g
  • egg 1
  • butter 125g, melted
  • greek yogurt 175ml
  • orange 1, zested
  • plain flour 200g
  • baking powder 1 tsp
  • ground almonds 100g
  • fresh or frozen cranberries 100g, defrosted first if frozen
  • flaked almonds 2 tbsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line one or two muffin tins with 10 muffin cases.

  • Step 2

    Whisk the sugar, egg, butter, yogurt and orange zest together.

  • Step 3

    Put the flour, baking powder and ground almonds in a bowl and mix in the cranberries. Add the liquid ingredients to the dry and mix quickly to a thick batter (don’t worry if it’s a bit lumpy).

  • Step 4

    Divide the mixture between the muffin cases and sprinkle over the flaked almonds. Bake for 25-30 minutes until risen and golden.

Nutritional Information

  • Kcals 342
  • Fat 20.1g
  • Saturates 8.5g
  • Carbs 32.6g
  • Sugars 16.8g
  • Fibre 1.2g
  • Protein 7.1g
  • Salt 0.4g
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