1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Cranberry spiced muffins

  • 0:10 Prep
  • 0:20 Cook
  • Makes 12

Ingredients

  • 1 cup (140g) dried cranberries (craisins)
  • 2 cups (300g) self-raising flour
  • 3/4 cup (155g) brown sugar
  • 1/2 cup (70g) pecans, coarsely chopped
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (185ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1 egg, lightly whisked
  • 1 tablespoon finely chopped pecans, extra
  • 1 tablespoon brown sugar, extra

Method

  • 1
    Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.
  • 2
    Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
  • 3
    Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.
  • 4
    Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here