zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mini Cranberry and Walnut Muffins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mini Cranberry and Walnut Muffins

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes
    • Total time: 32 minutes 35 minutes

    Makes: 50 mini muffins

    Ingredients

    • 75g unsalted butter
    • 200g plain flour
    • ½ tsp bicarbonate of soda
    • 2 tsp baking powder
    • 100g caster sugar
    • Pinch of salt
    • 1 large egg
    • 200ml buttermilk
    • 150g fresh cranberries
    • 100g chopped walnuts

    Method

    1. Preheat the oven to 200°C/gas mark 6. Line four small-size muffin tins with mini muffin cases.
    2. Melt the butter and set aside to cool.
    3. Mix together the flour, bicarbonate of soda, baking powder, sugar and salt in a large bowl. Whisk together the egg, buttermilk and melted butter in a jug and then pour in to the dry ingredients. Mix quickly and lightly - the mixture should remain lumpy. Add the cranberries and walnuts and fold in quickly - don't overmix. Spoon teaspoonfuls of the mixture into the prepared muffin cases and bake for 12 minutes. Cool in the tins for 5 minutes before removing. Serve the muffins as soon as they are cool.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars