These are a very Christmassy muffin, perfect as we begin December, the month where we can eat as much as we want with the only excuse needed being the upcoming festivities. These muffins are also incredibly quick and easy to make. I even managed to feed this stray ragamuffin cat in the baking process (he really isn’t mine but he soon will be)
250g self-raising flour
1 teaspoon of bicarbonate of soda
100g unsalted butter
100g light brown madeira sugar
2 tablespoon of yoghurt (I used honey-flavoured)
1. Measure out the flour, then sift the madeira sugar into the bowl. I’m not normally a fan of sifting but in this case it’s quite a good idea because the sugar is dark and sticky and tends to clump together in the mixture if you are not careful.
2. Add the bicarbonate of soda, the zest of 2 oranges and fresh cranberries chopped into 1/3s or 1/4s to the dry ingredients.
3. Preheat the oven to 200*. This may also be a good time to line your muffin tray with paper cases.
4. Melt the butter in a jug. By melting the butter before incorporating it into the cake it gives a much moister texture. I normally just blast mine in the microwave for about 30 secs until it is done, but there are probably more sophisticated ways of doing it. Next add the two eggs and beat. Finally add the yoghurt, any yoghurt will do but I used honey, to the liquid mixture and pour into a well in the middle of the dry ingredients. Fold in until get a batter with evenly distributed cranberries.
5. Spoon a spoonful into each muffin case then bake for roughly 30 minutes.