Thanks to Mark at cookbook for this recipe. I used frozen cranberries (defrosted) for this as we can't buy fresh ones at any time of year other than Christmas. The recipe actually makes about 15 muffins (the holes in my tin are 7cm wide by 4cm deep), so I poured the excess mixture into a small pyrex dish to make one large muffin: Ingredients Cranberries - 140 g Orange juice - 175 ml Unsalted butter - 170 g, warmed to room temperature Granulated sugar - 170 g finely grated rind of 1.5 oranges Eggs - 3 large Plain flour - 300 g Salt - pinch Baking powder - 3 tsp Milk - 175 ml
Methods 1) Place the cranberries in a small pan with the orange juice and heat gently until the juice just starts to simmer. Remove from the heat and allow to cool. 2) Cream the butter with the sugar and grated orange rind. Beat the eggs into the butter. Sieve the plain flour, salt and baking powder and fold in to the mixture along with the milk. Fold in the cooled cranberries and orange juice to form a batter. 3) Grease a 12 cup muffin pan. Divide the batter into 12 cups and bake in the oven at 190°C for about 25-30 minutes or until golden brown. Serves 12.