Mrs Byatt's Christmas day muffins

PT45M

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Ingredients

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Imperial

1
Preheat the oven to 200°C/gas mark 6
2
Line a 12-bun muffin tin with muffin papers - you could also use silicone inserts
3
Mix the flour, baking powder, bicarb, caster sugar and spices in a bowl
4
Grate the zest of the clementine into the bowl and mix to combine. If you are doing this in advance, leave the zesting until the day of baking
  • 2 clementines
5
Squeeze the juice of the clementines into a measuring jug, pour in the milk until it comes up to the 200ml mark
  • 125ml of milk
6
Lightly beat in the oil and egg until just combined
7
Pour this liquid mixture into the bowl of dried ingredients and stir until everything is combined
8
Fold in the cranberries then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top
9
Bake in the oven for 15-20 minutes until golden brown. Remove and serve warm, or allow to cool and store in an airtight container for up to 3 days
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