Mrs Byatt's Christmas day muffins

Name: Mrs Byatt's Christmas day muffins
Total time: 45 min
Ingredients: 250g of plain flour; 2 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 100g of caster sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 clementines; 125ml of milk; 75ml of vegetable oil; 1 large egg; 130g of dried cranberries; 3 tsp Demerara sugar

by Adam Byatt

Item 1 of 1

Breakfast
easy
12
45 minutes

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These easy muffins have all the classic tastes of Christmas. With cinnamon, nutmeg, clementine zest and dried cranberries, they'd make a perfect festive start to the day. The recipe itself comes from Adam Byatt's wife and is a favourite family recipe in the Byatt household.

First published in 2015

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Ingredients

Metric

Imperial

250g of plain flour
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g of caster sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 clementines
125ml of milk
75ml of vegetable oil
1 large egg
130g of dried cranberries
3 tsp Demerara sugar

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Equipment

Muffin tin
Muffin papers

Method

Preheat the oven to 200°C/gas mark 6

Line a 12-bun muffin tin with muffin papers - you could also use silicone inserts

Mix the flour, baking powder, bicarb, caster sugar and spices in a bowl

250g of plain flour
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g of caster sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Grate the zest of the clementine into the bowl and mix to combine. If you are doing this in advance, leave the zesting until the day of baking

2 clementines

Squeeze the juice of the clementines into a measuring jug, pour in the milk until it comes up to the 200ml mark

125ml of milk

Lightly beat in the oil and egg until just combined

75ml of vegetable oil
1 large egg

Pour this liquid mixture into the bowl of dried ingredients and stir until everything is combined

Fold in the cranberries then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top

3 tsp Demerara sugar
130g of dried cranberries

Bake in the oven for 15-20 minutes until golden brown. Remove and serve warm, or allow to cool and store in an airtight container for up to 3 days

First published in 2015

DISCOVER MORE:

Cranberry Recipes

Adam Byatt

Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.

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