Orange and cranberry muffins
- Servings:
- 12
- Cooking time:
- 35 mins
This recipe uses frozen soft fruit, so that they do not break up when being mixed into the muffins but remain whole. Great for breakfast, coffee or just as a snack.
Cooks tips Best eaten on day of baking but can be warmed before serving on following day ie for breakfast.
Ingredients checklist
Nutritional values
kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
---|---|---|---|---|---|---|
Values shown are approximate. | ||||||
177 Kcal | 5.0g | 2.7g | 0.3g | 31.1g | 15.0g | 0.9g |
Method
Step 1
Preheat oven to Gas Mark 5/190C. Combine sugar, butter, eggs, yogurt and cordial in a bowl.
Step 2
Sieve flour and baking powder, add to liquid and mix thoroughly.
Step 3
Carefully fold in fruits, trying not to break them up.
Step 4
Spoon into 12 greased muffin pans (or pans lined with paper cases).
Step 5
Bake at gas 5/190C for 30 - 35 minutes, turn tray round half way through cooking. Dust with icing sugar and serve warm.
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