Cranberry & Orange Breakfast Muffins

Directions

1. Preheat the oven to 180ºc/160ºc fan/350ºf/gas 4. Grease your cupcake / muffin tray or add in cases / baking cups
2. Add the flour, sugar, baking powder, cinnamon and salt to a large bowl.
3. Add the milk, egg and oil to a large measuring jug and stir well with a mini wire hand whisk or fork.
4. Make a well in the centre of the dry ingredients and pour in the wet from the jug while stirring quickly with a fork until no flecks of flour remain.
5. Add in the cranberries and orange zest and using a large metal spoon or a sturdy spatula, fold through until just combined.
6. Spoon your batter into the tray. The cups or cases should be around ¾ full. Top each one with 3 cranberries, adding them to the centre and gently pushing them half into the batter.
7. Transfer to the middle of the oven and bake for 35 minutes or until they have golden tops and the skewer or toothpick comes out clean from the centre of the muffins. If you are using a jumbo 6-cup muffin tray then you’ll need to bake the muffins for 45-50 minutes. Cool for 10 minutes when done, then transfer to a wire rack. Store in an airtight container or food bag for up to 7 days, place paper towel under and over them to retain moisture. You can also freeze them on the day you bake them. Just defrost overnight at room temperature or in the microwave. To reheat these muffins, pop them in the oven at 180ºc/160ºc fan/350ºf/gas 4 for 6 mins.