| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sainsbury’s, Sainsbury12 | 12 | servings | |
INGREDIENTS
| 150 | g | Unbleached plain flour; (5oz) |
| 150 | g | Stoneground wholemeal flour; (5oz) |
| 1 | tb | Baking powder |
| 1 | pn | Salt |
| 75 | g | Caster sugar; (3oz) |
| 1 | lg | Egg |
| 275 | ml | Milk; (9fl oz) |
| 2 | ts | Lemon juice |
| 90 | ml | Soya oil; (3fl oz) |
| 125 | g | Frozen cranberries; (4oz) |
| 1 | tb | Icing sugar; (1 to 2) |
INSTRUCTIONS
Preheat oven to 200 C, 400 F, Gas Mark 6. Line a 12 hole muffin tray with paper cases. Mix the flours, baking powder, salt and sugar together in a mixing bowl. Combine the egg, milk, lemon juice and soya oil together in a jug. Then add to the dry ingredients and mix until almost combined. Add the cranberries and quickly mix in. The mixture should still look rough. Spoon the mixture into the prepared tray, filling each case two thirds full. Cook for 20-25 minutes or until golden and firm. Cool on a wire rack and dust with icing sugar. Converted by MC_Buster. NOTES : Muffins that have a moist, spongy crumb and light texture, ideal for packed lunches or picnics. Converted by MM_Buster v2.0l.
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