I think it's very easy to get fresh cranberries at supermarkets at this time of the year because lots of people tried to get fresh cranberries to make cranberry sauce for their Christmas turkey dinner.
Jars of cranberry sauce are popular, but more and more home cooks try to make home made sauce as it's actually easy to make and tastes great.
Well ...., I didn't make cranberry sauce this year, as I was invited to a big family Christmas and the lovely cranberry sauce was made by one of the family members..... and tasted so good.
After Christmas I found lots of packs of fresh cranberries at the supermarket with an amazingly reduced price. So, I thought to myself why not make cranberry muffins? Here they are juicy and tangy.
They have a very refreshing flavour and are just the right sort of thing to eat after a lot of rich Christmas food.
- 200g plain flour (if you use self raising flour, no need to add baking powder)
- 150g sugar
- 2 tsp baking powder
- ¼ tsp Salt
- 100ml milk
- 60ml vegetable oil
- 1 egg
- Vanilla extract
- 100g fresh cranberries
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder and salt in a large mixing bowl and mix the dried ingredients well.
- Measure milk and oil in a large measuring jug. Add egg and vanilla, then whisk well.
- Add the wet mixture (3) into the dry mixture (2). Stir until just combined (mixture will be lumpy). Do NOT over mix!
- Gently fold in cranberries.
- Bake for 20 minutes or until golden brown on top.
I added some crushed chocolate chips, 60g ish, to the cranberry muffin mixture.
I didn't know cranberry and chocolate is such a fab combo.
I'm loving them. :)