Happy New Year!
Yes I know, it’s a little belated but we have all been under the weather here in the last few weeks, fortunately Christmas itself was sickness free, but we’ve been making up for it since…
Now that the veil of flu is lifting from HillyWillys house, it’s long past time to get back into the kitchen.
After the most wonderful Christmas eve meal small person and a sumptuous dinner from Hubby the kitchen has been a relatively HillyWilly free zone. Time to put that right 🙂
But what to cook? After the excess eating of Christmas and new year I thought perhaps I should try something slightly less …. decadent, but still super tasty of course so I have opted to give you some healthy, low fat muffins, I can assure you they are still delicious and as they are lower in fat that means you can eat more of them…… 😉
Cranberry, Orange and Cinnamon Muffins.
1tsp Baking Powder
25g Brown Sugar (plus a little extra to sprinkle on top)
1 Orange (zest and flesh)
100g Dried unsweetened Cranberries
100ml Skimmed Milk
100ml Orange Juice
25g Salted Butter ( melted )
About an hour before you are ready to bake soak the cranberries in the orange juice. This will give them a nice plumpness and add a bit of sharpness to the flavour.
In a large bowl mix the flour, baking powder, brown sugar and cinnamon.
Add to this the zest and flesh of your orange and the drained cranberries and stir well.
In a separate bowl beat the egg and add the milk and orange juice and stir well. Melt the butter and whisk it into the liquid. If you wish to substitute the butter for sunflower oil you can do so, but don’t forget to add a generous pinch of salt.
Add the liquid to the dry bowl and beat until fully combined.
Divide the mixture into muffin cases ( this amount should make 12) and place in a preheated oven.bake at 200degrees for 20-25 minutes.
When the muffins come out you can if you wish add a sprinkle of brown sugar to the top, or if you are being really good you can skip this step 🙂
Allow to cool and enjoy.