Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Preparation time 10 minutes
Cooking time 35 minutes
Calories per muffin 303 Kcal
Fat per muffin 11g
of which saturated 6g
Makes 4 muffins
Suitable for vegetarians + freezing

Self-raising flour 110g (4oz)
Mixed spice ½ tsp
Salt a pinch
Caster sugar 50g (2oz)
Unsweetened muesli 40g (1½oz)
Egg 1, beaten
Butter 40g (1½oz), melted
Whole milk 2 tbsp
Cranberry sauce 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Line a deep cup muffin tin with 4 paper muffin cases. Sift the flour, spice and salt into a mixing bowl. Add the sugar and muesli, reserving some muesli for sprinkling.

2 Make a well in the centre and gradually blend in the egg, melted butter and milk to form a thick batter. Fold the cranberry sauce into the batter.

3 Divide the mixture between the muffin cases (they should be quite full), sprinkle over the remaining muesli and bake in the oven for 30–35 minutes until risen and lightly golden. Transfer to a wire rack to cool. Serve warm split with butter and jam.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

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