Walnut & cranberry muffins
Makes 12
1 cup chopped walnuts
3 cups self-raising flour
1 cup caster sugar
½ teaspoon sodium bicarbonate
½ cup dried cranberries
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated orange rind
½ cup vegetable oil
24 walnut halves, for garnish
Pre heat the oven to 180C. Lightly grease a 12 hole capacity muffin tray.
Combine the walnuts, flour, sugar, bicarb and cranberries in a bowl.
Combine the milk, eggs, vanilla, orange rind and oil in a separate bowl. Add the milk mixture to the walnut mixture and stir until just combined. Do not over beat. Spoon the mixture into the muffin tin and top each muffin with 2 walnut halves. Bake for 20-25 minutes, until golden and risen.
Serving suggestion: Serve warm with fresh
ricotta and honey.
