With Christmas over it is time to detox and cut back a bit. Muffins are the perfect solution as they are lighter than cake but still very tasty. January is also the season for oranges and the best time for making orange marmalade if you can get hold of Seville oranges.
Orange and cranberry flavours go well together and this recipe is good for using up left over cranberry sauce. You can also use fresh or frozen cranberries but they will need tossing in flour before going into the mixture. Making muffins has been made much easier with the use of muffin cases so I recommend using them here. Enjoy!
Ingredients: Makes 12 Muffins
250g plain flour; 1½ teaspoons baking powder; ½ teaspoon salt; 125g butter; 125g granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; zest of 1 orange; 115ml milk; 250g fresh or frozen cranberries (defrosted) or 150g cranberry sauce. For the orange glaze: 2 tbls of orange juice; 125g icing sugar
- Preheat oven to 190º C. Put muffin cases in a baking tray. Sift together flour, baking powder, and salt in a bowl.
- In a separate bowl mix together fresh cranberries and 2 teaspoons of flour to coat cranberries. If using cranberry sauce, simply skip this step.
- Cream together butter and sugar until lightened in colour – about 3 minutes. Add the eggs, one at a time and mix in vanilla and orange zest. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries and scoop mixture into prepared muffin cases, filling about ⅔ to ¾ full. Bake until a skewer inserted in the middle comes out clean, about 20-30 minutes.
- Prepare orange glaze topping by stirring together the juice and icing sugar until well-combined.
- Remove from the oven and allow to cool slightly. Drizzle each one with orange glaze. Place onto a plate to finish cooling or serve slightly warm.
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