Ingredients

The following ingredients have 12 Servings
  • 1 cup dried sweetened cranberries
  • 2 cups+1tbsp plain/all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon cinnamon and ginger (each)
  • 1 large egg (room temperature)
  • 1 cup+1tbsp milk
  • ⅓ cup+1½tbsp vegetable oil
  • ½ cup less 1tbsp sugar
  • Zest of 1 orange
  • ½ cup pecans (roughly chopped)
  • 4 tablespoons confectioners sugar/icing sugar
  • 1 tablespoon orange juice (plus more orange zest for decorating (optional))

Instruction

  • Preheat the oven to 375 F/ 190 C/ gas mark 5 (fan 180 C). Line a muffin pan with 12 paper muffin cases (or lightly grease if using a non-stick pan).
  • Combine the flour, baking powder, cinnamon and ginger and stir using a whisk.
  • Whisk together the egg, oil and sugar. Whisk in the milk and orange zest. Add the cranberries and pecans into the flour mixture and stir well to combine. Combine both dry and wet mixtures and stir only until the dry ingredients are no longer visible.
  • Spoon the mixture into the muffin cases and bake in the centre of the oven for 25 minutes or until the tops are lightly browned. Remove from the oven and leave in the pan for 5 minutes then place on a cooling rack.
  • To make the orange icing combine the icing sugar with the orange juice and stir until smooth. Drizzle over the top of the muffins, sprinkle more orange zest if you like and enjoy!