Sunday, March 30, 2014

  • 1 1/2 cups craisins (dried cranberries)
  • 1/2 cup fresh orange juice
  • 2 teaspoons orange rind, finely grated
  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • 3/4 cup rolled oats
  • 3/4 cup milk
  • 150g butter, melted and cooled
  • 2 eggs
  • Icing sugar, to dust
  1. Step 1
    Preheat oven to 190C or 170C fan. Line a 12-hole medium-size muffin tin with paper cases. Combine Craisins, juice and rind in bowl and stand for 20 mins.
  2. Step 2
    Combine flour, sugar and only 1/2 cup of oats in a large bowl. Make a well in the centre. Whisk eggs, milk and butter in a jug. Add to the dry ingredients. Set 1/4 cup of the soaked Craisins aside and add the remaining Craisins and juice to the bowl. Fold together until combined.
  3. Step 3
    Spoon mixture into paper cases. Combine reserved oats and Craisins and sprinkle on top of the muffin mixture. Bake for 25-30 mins until golden brown or until they spring back when touched. Leave in tins for 5 mins before lifting out onto wire rack to cool slightly. Dust lightly with icing sugar just before serving.

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