Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Cranberry and gingerbread muffins
This is a great Christmassy recipe to make with your little ones – ask them to stir the mixture. They might help you eat them, too!
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Makes 12
Ingredients
- 250 g plain flour
- 2 tsp ground ginger
- 2 tsp mixed spice
- 0.25 tsp bicarbonate of soda
- 100 g light soft brown sugar
- 75 g dried cranberries
- zest of 1 orange
- 100 ml vegetable oil
- 1 medium egg
- 150 ml semi-skimmed milk
- 5 tbsp golden syrup
- 3 tbsp black treacle
- icing sugar, for dusting
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. Line a muffin tin with 12 paper cases.
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2
Put the ground ginger, mixed spice, bicarbonate of soda, light soft brown sugar, dried cranberries and the orange zest into a bowl. Stir well.
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3
Gently whisk the vegetable oil, egg, milk, golden syrup and black treacle in a jug.
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4
Mix the wet ingredients into the dry – it will be a little lumpy. Spoon into the muffin cases and bake for 20-25 mins, until cooked. They will be slightly soft. Cool slightly, then dust with icing sugar. Serve warm or cool with Christmas tea!
