Spiced Christmas Muffins with Sultanas, Cranberries and Orange
Easy, fruity and spiced Christmas muffins made with orange, cranberries, sultanas and mincemeat. A simple festive bake that’s perfect for breakfast, dessert or gifting – and they freeze beautifully too.
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Ingredients
- 250 grams self raising flour
- 1 teaspoon bicarbonate of soda
- 200 grams caster sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 orange zest only
- 150 ml milk
- 1 egg
- 125 grams unsalted butter melted and cooled
- 100 grams sultanas
- 100 grams dried cranberries
- 2 tablespoons mincemeat
Instructions
- Preheat the oven to 180 degrees C. Prepare a muffin tin by lining with muffin cases.
- Put the flour, bicarbonate of soda and sugar in a large bowl. Add the spices and orange zest. Stir.
- In a jug, whisk together the milk, egg and melted butter. Tip into the bowl and stir well to combine.
- Mix in the sultanas, cranberries and mincemeat. When all is combined and there are no clumps of flour, spoon evenly into the muffin tin.
- Put in the oven for 30 minutes, until risen and cooked through. Allow to cool before serving.
Notes
Variations
- Chocolate twist: Add 50g dark chocolate chips for a richer treat.
- Nutty version: Stir in a handful of chopped pecans or walnuts.
- Glazed finish: Mix icing sugar with orange juice and drizzle over the cooled muffins.
- Cranberry-only version: Use just cranberries and add a little extra mincemeat for moisture.
Storage & Freezing
- Store: Keep in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Defrost overnight at room temperature.
- Reheat: Warm gently in the oven for 5 minutes to bring them back to life.
