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    Mini Cranberry and Walnut Muffins

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    Mini Cranberry and Walnut Muffins

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

    Makes: 50 mini muffins


    • 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


    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.

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