- 300 g plain flour
- 180 g caster sugar
- 15 g baking powder
- 100 g sunflower oil
- 2 free range eggs
- 120 g orange juice
- 150 g frozen cranberries
Pre-heat your oven to 190 degrees Celsius.
Sift the flour, baking powder and sugar into a bowl and mix.
Add the eggs to the sunflower oil, whisk lightly, then add the orange juice and mix again.
Add the frozen cranberries to the dry ingredients and mix through, making sure the cranberries are coated in flour. Add the egg and oil, and gently mix until well combined.
Divide the mixture between 12 muffin cases, filling each one approximately 3/4 full.
Bake for about 16 minutes until well risen and golden brown. Test whether the muffins are ready by pressing one and seeing if it springs back.
Leave the muffins for 30 minutes to cool before eating them.