Mrs Byatt's Christmas day muffins

servings12
45 minutes

Ingredients

  • 250g of plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g of caster sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 clementines
  • 125ml of milk
  • 75ml of vegetable oil
  • 1 large egg
  • 130g of dried cranberries
  • 3 tsp Demerara sugar

Method

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
  • 250g of plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g of caster sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
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
  • 75ml of vegetable oil
  • 1 large egg
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
  • 3 tsp Demerara sugar
  • 130g of dried cranberries
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