I really love the festive flavours in this muffin, especially the surprising tinge of orange. Enjoy these muffins with a cuppa hot chocolate for breakfast or tea time. If you have extras, freeze them in ziplock bags and toast them in the oven for a few minutes till they are warm whenever you want a muffin or two.
50g + 10g cranberries you can use fresh, frozen or dried
icing sugar for decoration - optional
You also need
large bowl & wooden spoon
disposable baking cases - see cooking note 2
muffin baking tray
Sift flour, baking powder and sugar in a mixing bowl.
Add in milk, eggs and butter. Stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
Fold in the grated orange zest, raisins, 30g chopped pecans and 50g chopped cranberries into the mixture.
Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled). Top the cases with the remaining pecans and cranberries.
Bake for roughly 20 minutes in preheated oven of 200°C (392°F) or until slightly golden brown. Allow to rest for several minutes on a wire rack. Use a sieve to dust icing sugar over the muffins to decorate.
Noob Cook Tip
The silver baking cups I used are bought from Daiso, Singapore and they are labelled as “aluminium dish cup size 8 – 216 sheets” for S$2. If you use this particular baking case, line them with 2 outer layers of ordinary paper cases because the silver ones are too filmsy to hold the batter during baking. After baking, discard the outer sheets.