These delicious muffins are real energy boost for the middle of the afternoon.use fresh r frozen cranberries; both will work equally well for these tea-table delights. The orange rind adds to the tangy flour of the cranberries.
350g/12 oz/3 cups plain (all-purpose) flour, sifted
15ml/1 tsp baking powder
Pinch of salt
115g/4oz/generous ½ cup castor (superfine) sugar
2 vegan eggs
150ml ¼ pint 2/3 cup oil
Finely grated rind of 1 orange
150g/5oz1 ¼ cups cranberries, thawed if frozen
1.Preheat the oven to 190°/C/375°F/Gas 5. Lightly grease the cups of a muffin tin (pan)or line them with paper cases
2.Sift together the flour, baking powder and salt into a large bowl. Add the sugar and stir to mix. Make a well n the centre.
3.Using a fork, lightly beat the eggs with the milk and corn oil in another bowl, until they are throughly combined.
4.pour the egg mixture into the dry ingredients. Stir with a wooden spoon until just blended to a smooth batter.
5.Gently fold in the orange rind and cranberries with a metal spoon.
6.fill the paper cases and bake for about 25 minutes, until risen and golden. Leave to stand for 5 minutes before transferring to a wire rack.
Serve warm or cold. Store in airtight container for up to 3 days.