Cranberry and ginger muffins

Serves
12
Preparation time
5 minutes
Cooking time
25 minutes

Ingredients

  • 275g self-raising flour
  • Pinch of salt
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 100g butter, melted
  • 100g light muscovado sugar
  • 2 eggs, beaten
  • 150ml semi-skimmed milk
  • Grated rind 1 orange 
  • 3 knobs stem ginger, finely chopped
  • 150g cranberries fresh or thawed if frozen

Method

  1. Preheat oven to 200°C/180°C Fan/Gas 6.  
  2. Line a muffin tin with 12 paper cases.  
  3. Place the flour, salt, bicarbonate and baking powder in a bowl.  
  4. In another bowl, beat together the butter, sugar, eggs and milk, then fold the mixture into the flour lightly.  
  5. Add the orange rind, ginger and cranberries.  
  6. Spoon mixture into the paper cases.   
  7. Bake for 20-25 minutes. 
  8. Cool on a wire rack.

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