Updated: Apr 15, 2020
Gareth bought a pack of cranberries a few weeks before Christmas, with the intention of having them on his breakfast (coconut yogurt, blueberries & raspberries) until he realised that’s actually not quite how you eat them…! They’ve been in the freezer ever since, which obviously means they’re fair game to bake with!
This recipe came from the need to use up some bits and pieces – half a pot of crème fraîche from garlic mushrooms on toast, some oranges bought for gluten-free orange drizzle cake, the aforementioned cranberries; and I actually made them with coconut milk and gluten-free self raising flour to ensure that my chief taster would eat them!
Cranberry and orange muffins
For the muffins: 100g caster sugar 2 large eggs 250g self raising flour 1 orange, zested, and the juice of half 150g melted butter 150ml milk 3 tbsp crème fraîche (or sour cream) 100g cranberries (fresh or frozen) 2 tbsp demerara sugar
Preheat oven to 200°C; prepare muffin tray with muffin cases.
Beat the eggs and sugar together; then add the self raising flour.
Add the zest of the whole orange, and the juice of half the orange, and the cranberries.
Mix the melted butter, milk and crème fraîche together in a jug, then stir gently into mixture.
Spoon mixture into muffin cases until about 2/3 full, and sprinkle with a little demerara sugar.
Bake for 20-25 minutes until golden brown.
This is my first go at actually devising my own proper recipe, and I’m actually really pleased with it! Please give them a go and let me know what you think in the comments below!
Miss Helen x