Cranberry & poppy seed muffins
Serve these muffins warm, drizzled with a generous helping of maple syrup
Recipe uploaded by
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 20 mins
Cook 25 mins
- Preheat the oven to 190C/gas 5/fan 170C. Melt the butter, leave to cool for a minute or two, then beat in the soured cream, followed by the eggs and the vanilla extract. In another bowl, mix the flour, baking powder, bicarbonate of soda, salt, sugar and poppy seeds together. Stir this into the soured cream mixture along with the cranberries.
- Line 10 muffin tins with large discs of very loosely scrunched and lightly oiled greaseproof paper (they should come right up the sides of the tin so they become paper muffin cases). Fill each case generously with the muffin mixture and bake for 20-25 minutes. Test with a skewer - it should pull out clean if muffins are done. Lift on to a cooling rack, spoon over some maple syrup and eat while they are still warm.
340 kcalories, protein 6g, carbohydrate 45g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.98 g
Recipe from Good Food magazine, November 2002.
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http://www.bbcgoodfood.com/recipes/1019/
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 20 mins
Cook 25 mins
Can be frozen
Ingredients
- 100g unsalted butter
- 284ml carton soured cream
- large free range egg
- 1 tsp vanilla extract
- 280g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- salt
- 200g golden caster sugar
- 4 tsp poppy seeds
- 140g fresh or frozen cranberries (thawed)
- maple syrup , to serve
340 kcalories, protein 6g, carbohydrate 45g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.98 g



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