Mrs Byatt's Christmas day muffins
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These easy muffins have all the classic tastes of Christmas. With cinnamon, nutmeg, clementine zest and dried cranberries, they'd make a perfect festive start to the day. The recipe itself comes from Adam Byatt's wife and is a favourite family recipe in the Byatt household.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g of caster sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 clementines
- 125ml of milk
- 75ml of vegetable oil
- 1 large egg
- 130g of dried cranberries
- 3 tsp Demerara sugar
SAVE RECIPE
Equipment
- Muffin tin
- Muffin papers
Method
1
Preheat the oven to 200°C/gas mark 6
2
Line a 12-bun muffin tin with muffin papers - you could also use silicone inserts
3
Mix the flour, baking powder, bicarb, caster sugar and spices in a bowl
- 250g of plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g of caster sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
4
Grate the zest of the clementine into the bowl and mix to combine. If you are doing this in advance, leave the zesting until the day of baking
- 2 clementines
5
Squeeze the juice of the clementines into a measuring jug, pour in the milk until it comes up to the 200ml mark
- 125ml of milk
6
Lightly beat in the oil and egg until just combined
- 75ml of vegetable oil
- 1 large egg
7
Pour this liquid mixture into the bowl of dried ingredients and stir until everything is combined
8
Fold in the cranberries then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top
- 3 tsp Demerara sugar
- 130g of dried cranberries
9
Bake in the oven for 15-20 minutes until golden brown. Remove and serve warm, or allow to cool and store in an airtight container for up to 3 days
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