These muffins have been a tradition in my house ever since I bought Nigella Christmas. The only thing I changed was replacing the regular white sugar with brown sugar and not making the topping.
They go perfectly well with the orange-cranberry marmalade I’ll be posting later.
I weigh all my ingredients and put them ready the day before Christmas and make them in the morning, still wearing my PJ’s.
I hope you’ll like them too.
Christmas morning muffins
- 250 g plain flour
- 5 tsp baking powder
- ½ tsp bicarbonate of soda
- 100 g brown sugar
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 2 clementines (zest and juice)
- 125 ml full-fat milk
- 75 ml olive oil
- 1 egg
- 175 g dried cranberries
- Preheat the oven to 200°C.
- Line a muffin tin with muffin papers.
- In a bowl mix the flour, baking powder, bicarbonate of soda, brown sugar, cinnamon, nutmeg and the grated zest of the clementines.
- Pour the juice of the clementines in a measuring jug and add milk until it comes up to the 200 ml mark.
- Add the oil and egg to the juice and milk and beat lightly until just combined.
- Pour the wet ingredients into the dry ones and stir to a lumpy batter. Do not stir too much, as this will make the muffins heavier.
- Fold in the cranberries and spoon the batter into the muffin cases.
- Bake for 20 minutes.