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Cranberry and almond muffins
Published: November 4, 2016 at 3:06 PM
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Makes 10
Easy
Total time: 40 mins
0 reviews
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Packed full of seasonal produce, these cranberry and almond muffins are guaranteed to get you in the mood for Christmas. The perfect mix of sweet and sour, they make a great on-the-go breakfast idea
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Make these easy cranberry and almond muffins, then check out our cranberry cake, blueberry muffins, healthy carrot cake muffins, white chocolate and raspberry muffins and more delicious muffin recipes.
Ingredients
Nutrition
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150g golden caster sugar
-
1 egg
-
125g butter
melted
-
175ml greek yogurt
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1 orange
zested
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200g plain flour
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1 tsp baking powder
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100g ground almonds
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100g fresh or frozen cranberries
defrosted first if frozen
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2 tbsp flaked almonds
Nutrition: per serving
- kcal342
- fat20.1g
- saturates8.5g
- carbs32.6g
- sugars16.8g
- fibre1.2g
- protein7.1g
- salt0.4g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Line one or two muffin tins with 10 muffin cases.
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step 2
Whisk the sugar, egg, butter, yogurt and orange zest together.
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step 3
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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step 4
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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