-
Makes
12
-
Time
30
minutes
-
Level
Medium
-
Calories
174
per portion
- 2 x Jaffa Easy Peelers
- 1 x Large Egg
- 3 x TSP Demerara Sugar
- 2 ½ x TSP Baking Powder
- 1 x TSP Ground Cinnamon
- ½ x TSP Baking Powder
- ¼ x TSP Ground Nutmeg
- 250g Plain Flour
- 175g Dried Cranberries
- 100g Caster Sugar
- 125ml Milk
- 75ml Vegetable Oil
- Preheat the oven to 200°C and line a muffin tray with paper cases
- Add the flour, baking powder, caster sugar, nutmeg and cinnamon into a large bowl
- Grate over the zest of the Jaffa easy peeler and mix together
- Squeeze the juice of the Jaffa easy peeler into a measuring jug, then add the milk, oil and egg, beat until combined
- Pour the liquid mixture into the bowl with the dry ingredients, stirring until everything is combined
- Fold through the dried cranberries gently, then spoon the mix evenly into the cake cases
- Bake for 20 minutes until golden brown
- Finish with a sprinkle of demerara sugar
- Enjoy!