Cranberry and Almond Muffins
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
12
- Ingredients
- 3 ½ cups all-purpose flour
- ¾ oz Yeast (OR 5.5 g dried yeast)
- ¾ cup lukewarm milk
- ¼ cup sugar
- 1 egg
- ¼ cup softened butter
- all-purpose flour (for working the dough)
- ⅘ cup dried Cranberry
- 3 Tbsps melted butter
- ⅔ cup sliced almonds
Preparation steps
1.
Tip the flour into a bowl and make a well in the centre. Add the yeast (crumble fresh yeast if using), pour over the lukewarm milk and stir in 1 tbsp sugar and a little of the flour. Cover and leave for around 15 minutes to start working.
2.
Add the egg and butter, together with a pinch of salt and the remaining sugar, and knead all the ingredients together to form a smooth dough that comes away from the side of the bowl. Add more or less flour as necessary. Cover and leave for around 30 minutes to rise.
3.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5.
4.
Turn the dough out onto a floured surface and knead again thoroughly, incorporating the cranberries in the process. Divide into roughly 12 pieces. Shape each piece into a ball. Roll the balls in the melted butter then coat in the almonds. Place in a silicon muffin pan and leave to rise for a further approx. 15 minutes.
5.
Bake the muffins for around 25 minutes until golden. Remove from the oven and leave to cool.
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