Friday, 20 November 2015

Cranberry Oat Muffins

This week I picked up a huge punnet of fresh cranberries in Aldi for the bargain price of £1.29. There were absolutely loads in there so after having some on our breakfasts and freezing some for a bit nearer to Christmas I decided to use the rest to make Cranberry Oat Muffins this morning.
Cranberry oat muffins

Cranberry oat muffins


I always find when i am making muffins that to get them to rise nicely and to have that muffin look on top I have to start them off at a high temperature before turning down the oven down slightly about halfway through cooking time to stop them burning on top. This recipe made six large muffins.

1 egg, beaten
60ml vegetable oil
125ml milk
100g caster sugar(plus extra to sprinkle on top)
200g self raising flour
3tbsp porridge oats
Handful Cranberries
Preheat your oven to 200°C, and prepare your muffin tin.  In a large mixing bowl, measure our your flour, sugar and oats, make a well in the centre and add your wet ingredients and your cranberries. Stir together until the ingredients are just combined. Add the muffin batter into your muffin tin, fill them until about 3/4 full, sprinkle over the other oats and sugar, and pop into the oven. Bake for 10 minutes before turning the temperature down to around 180°C for a further 10 minutes until golden on top and cooked through.
Why not try adding a handful of chocolate chips into the batter or some grated orange zest?