Cranberry and Orange Muffins
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Prep Time
10 MINS
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Cook Time
15 MINS
- KCals 122
- Carbs 18G
Ingredients
- 200 g self-raising flour
- 1 tsp baking powder
- 100 g dried cranberries
- 3 tbsp granulated sweetener or sugar
- 1 tsp ground mixed spice
- 1 medium egg
- 75 g reduced-fat spread melted
- juice of 1 large orange
- zest of 1 orange finely grated
- 125 g fat-free Greek yoghurt
- ½ tsp mixed spice
- 1 tsp granulated sweetener
Instructions
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Preheat the oven to 180°C fan. Line a 12-hole muffin tray with cupcake cases.
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Mix the flour, baking powder, cranberries, sweetener, and mixed spice together in a large bowl.
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Beat the egg, melted spread, orange juice, orange zest and yoghurt together in a separate bowl.
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Make a well in the centre of the dry ingredients, and pour in the liquid. Mix lightly until combined. Don't over mix or your muffins will be tough.
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Spoon the mixture equally, between the cupcake cases.
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Mix the mixed spice and granulated sweetener together and sprinkle over the top of the muffins.
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Pop in the oven and bake for 15 minutes, until the muffins are risen and springy, and a skewer inserted into the middle comes out clean.
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Allow to cool, then serve. These will keep for 3-4 days in an airtight tin.