Makes 12-15 muffins

Ingredients

225g/8oz cranberries, coarsely chopped
175g/6 oz caster sugar
350g/12 oz self raising flour
15ml/1 tbsp baking powder
½ tsp ground cinnamon
2 oranges
135ml/9 tbsp sunflower oil
15ml/1tbp Demerara sugar

© Copyright The Vegetarian Society's Cordon Vert Cookery School 2001

Method

1. Preheat the oven to 190C/375F/Gas 5. Line a 12 hole muffin tin with deep muffin cases.

2. Place the cranberries in a shallow bowl and sprinkle with the sugar.

3. Sieve the flour, baking powder and cinnamon into a mixing bowl. Zest the oranges and chop finely. Stir the zest into the flour.

4. Juice the oranges and make up to 375ml/12 fl oz with water.

5. Mix the orange juice and oil into the flour and whisk
together quickly.

6. Fold in the cranberries and sugar and and juices that have been released. Spoon into the muffin cases (about 2/3 full). Sprinkle the top of each muffin with a little Demerara sugar and put into the oven immediately.

7. Bake until well risen and golden, about 15-20 minutes.
Remove from the tin and cool on a wire rack.

If you are interested in food and cookery then why not attend a Cordon Vert Cookery School Course, the new 2002 brochure is available now! See www.vegsoc.org/cordonvert