Cranberry Orange Breakfast Muffins

To make my cranberry and orange breakfast muffins, we're going to start by finely grating the peel of your oranges

Then we're going to move on to combining your dry ingredients. So you've got your flour, your sugar, baking powder, ground cinnamon and your salt

Then combine all your wet ingredients into a large measuring jug, so your milk, your egg and your vegetable oil

and then just whisk by hand until well combined. Then we're going to go back to our dry ingredients and using the back of a spoon

just make a well in the centre of the bowl and then pour in your wet ingredients

Then as quickly as you can with a fork, just stir it all together until there are no flexor flour remaining

Now we're going to add in our cranberries. Use Whitworths. They are the best, most juicy, plump, dried cranberries you'll find

And at this point, also add in your orange zest, and then using a large metal spoon or a sturdy spatula

you just want to fold that in until just combined. Then spoon the butter into your baking cases or cups, and you want to fill them to about three-quarter full

Then take about three or four cranberries and dot them on the top

I space them a bit too apart here. You want to put them right in the middle together

because the muffins will rise up and get a peak and otherwise the cranberries will go after the side like my did

Then transfer them to the oven and bake for 35 minutes or until golden and top and the skewer comes out clean