Cranberry and almond muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 10
Skip to ingredients
- 150g golden caster sugar
- 1 egg
- 125g buttermelted
- 175ml greek yogurt
- 1 orangezested
- 200g plain flour
- 1 tsp baking powder
- 100g ground almonds
- 100g fresh or frozen cranberriesdefrosted first if frozen
- 2 tbsp flaked almonds
Nutrition: per serving
- kcal342
- fat20.1g
- saturates8.5g
- carbs32.6g
- sugars16.8g
- fibre1.2g
- protein7.1g
- salt0.4g
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.
