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Cranberry Nut Muffins
CD Veg CBF 40mins
Makes 6 large or 12 small cakes Cold Vegetarian
Fruit Nuts Cakes Baked
Fayre Teatime
Ingredients
275g/10oz Sugar
50g/2oz Softened Butter or Margarine
2 Eggs, beaten
120ml/4fl.oz. Milk
225g/8oz Plain Flour
2 teasp Baking Powder
1/4 teasp Salt
50g/2oz Roughly chopped Walnuts
175g/6oz Fresh or Frozen Cranberries, coarsely chopped
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 6 large
or 12 small holed muffin tin.
2. In a large mixing bowl cream together the sugar and butter until soft and
fluffy.
3. Add the eggs a little at a time at a time, beating well after each
addition.
4. Add the milk to the butter mixture and mix well.
5. Mix the flour, baking powder and salt together in a separate mixing bowl
then fold into the butter mixture. Do not over mix.
6. Quickly stir in the nuts and cranberries then spoon into the prepared
muffin cups, filling 3/4 full.
7. Bake for 20-25 minutes or until golden brown.
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