Makes 12 muffins
Ingredients:
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (140 g) caster sugar – (original recipe calls for 200 g)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (225 g) fresh cranberries
Ingredients:
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (140 g) caster sugar – (original recipe calls for 200 g)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (225 g) fresh cranberries
Topping:
2 tbsp raw sugar – sprinkle on top
Method:
2 tbsp raw sugar – sprinkle on top
Method:
1. Preheat your oven to
190°C/375°F.
2. Lightly grease your muffin
pan and line with 12 muffin liners. Grease the inside of your muffin liners as
well.
3. Sift the flour, baking
powder and salt together. Set aside.
4. In a large mixing bowl,
cream the softened butter and sugar together with a stand mixer or electric
hand mixer for 2 mins, until pale and fluffy.
5. Add in one egg at a time
and beat until well incorporated. Scrap down the sides of the bowl if
necessary. Add in the vanilla extract and mix until combined. The batter will
look grainy at this point so don't be alarmed.
6. Add in ⅓ of the flour
mixture and beat a low speed, follow by ⅓ of the milk. Alternate the flour and
milk until both are well incorporate into the batter. Mix until just combined
and do not over mix.
7. Add in the cranberries and
use a spatula to fold into the batter gently.
8. Scoop a big dollop of the
batter into each muffin liner, filling them to almost the top.
9. Sprinkle generous the raw
sugar on top of each muffin and bake for 25 mins or until a skewer inserted
comes out clean.
10. Let them cool in the pan for 10 mins before removing.
Recipe from bearnakedfood.
10. Let them cool in the pan for 10 mins before removing.
Recipe from bearnakedfood.
