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Cranberry & Almond Muffins |
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| Makes 12 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
150g golden caster sugar
1 egg
125g butter, melted
175ml Greek yogurt
1 orange, zested
200g plain flour
1 tsp baking powder
100g ground almonds
100g fresh or frozen cranberries, defrosted if frozen
2 tbsp flaked almonds
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Heat the oven to 180C/fan
160C/gas 4. Line one or two muffin tins with 10 muffin
cases.
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Whisk the sugar, egg, butter,
yogurt and orange zest together.
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Put the flour, baking
powder and ground almonds in a bowl and mix in the
cranberries. Add the liquid ingredients to the dry and mix
quickly to a thick batter (don’t worry if it’s a bit
lumpy).
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Divide the mixture between the
muffin cases and sprinkle over the flaked almonds. Bake
for 25-30 minutes until risen and golden.
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DAILY
DINNERS 
