Cranberry, cinnamon and orange muffins
Makes: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cranberry, cinnamon and orange muffins
Tart scarlet cranberries are a welcome seasonal fruit; while cranberry sauce may have become part of a British Christmas via American Thanksgiving traditions, as far back as the 17th century they were given to sailors to guard against scurvy, due to their high vitamin C content
Makes: 12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
200Kcal
Fat
8gr
Saturates
1gr
Carbs
28gr
Sugars
12gr
Fibre
1gr
Protein
4gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1½ tsp ground cinnamon
- 2 tbsp demerara sugar
- 275g self- raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100g caster sugar
- zest and juice of ½ orange
- 100g fresh, or still frozen, cranberries
- 1 large egg
- 100ml sunflower oil
- 150ml milk
Step by step
Get ahead
These are best served fresh, but can be frozen for up to 1 month
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a 12-hole muffin tin with paper cases. Mix ½ teaspoon of cinnamon with the demerara sugar in a small bowl, ready for the topping.
- Sift the flour, bicarb, baking powder, 1 teaspoon of cinnamon and a pinch of salt into a mixing bowl. Stir in the sugar, zest and cranberries.
- Beat the egg with the oil, milk and orange juice in a jug then pour into the dry ingredients. Use a spoon or spatula to fold the wet and dry ingredients together, but don’t overmix or you will end up with tough muffins.
- Divide between the paper cases and sprinkle with the cinnamon sugar to give them a crunchy crust. Bake for 20-25 minutes until well-risen and golden brown.
- Remove from the tin and cool on a wire rack.
