Cranberry And Orange Muffins (Perfect for Thanksgiving)

MAKES 12

YOU WILL NEED:

* 200G/ 7OZ OF DRIED CRANBERRIES

* 3 tbsp of fresh orange juice

* Oil or melted butter, for greasing (optional)

* 280g/ 10 oz plain white flour

* 1 tbsp baking powder

* 1/8 tsp salt

* 115 g/ 4oz caster sugar

* 2 medium eggs

* 200ml/ 7 fl oz milk

* 6 tbsp sunflower oil or 85g/ 3 oz butter, melted and cooled

* Finely grated rind of 1 orange

Method:

1) Put the cranberries in a bowl, then add the orange juice and leave to soak for 1 hour. Next grease a 12-cup muffin tin or line it with 12 paper cases (stars and stripes cases would look fab!)

2) Next preheat the oven to 200 degrees C/ 400 degrees F/ Gas Mark 6. Then sift the flour, baking powder and salt together into a large bowl. Then stir in the sugar

3) Lightly beat the eggs in a large jug or bowl, then beat in the milk, oil and orange rind. Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the soaked cranberries. Stir gently until just combined; do not over mix

4) Spoon the mixture into the prepared muffin tin. Then bake in the preheated oven for about 20 minutes until well the muffins are well risen, golden brown and firm to the touch

5) Finally Leave the muffins in the tin for 5 minutes, then serve warm or leave to cool