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Member recipe

Cranberry and Pecan Muffins

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Serves 1 - 12 Muffins

Yummy cranberry and pecan mufins

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  • 1 egg, lightly beaten
  • 60g butter, melted
  • 250m orange juice
  • 375g self raising flour,sifted
  • 175g caster sugar
  • 3tbs porrige oats
  • pinch of salt
  • 200g pecan halves, coarsley chopped
  • 125g cranberries
  • *12 hole muffin tin


    1. Mix together the egg, butter and orange juice. Combine the flour, sugar, porrige oats, and salt an stir into the orange juice mixture with the pecans and cranberries.
    2. Make sure the ingredients are well combined and that the mixture has a thick consistancy.
    3. Butter each cup of the muffin tin, then spoon in the muffin mixure, filling the cups almost to the top.
    4. Bake in a preheated oven at 200c (400F, gas 6) for 10 minutes; reduce the oven temperature to 180c (350F, gas 4) and bake for about 15 minutes until the muffins are golden and firm. Serve warm or cold.

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