Earlier in the week I shared some recipes for sweet festive treats, and now here’s one for indulgent Christmas breakfasts – cranberry and orange muffins, courtesy of the lovely Kym Grimshaw from Bristol-based food blog On the Plate.
Tucking into these delights is the perfect way to start lazy holiday mornings, and orange and cranberry is one of those classic crowd-pleaser combinations. You can then burn off some of the calories with a crisp winter walk, before undoing all your good work over lunch and dinner…
Ingredients (makes 10 muffins)
- 2 eggs
- 1 very ripe mashed banana
- 150ml natural yoghurt
- 2tbsp maple syrup
- 1tsp vanilla extract
- 4tbsp rapeseed oil
- 200g self-raising wholemeal flour
- 50g rolled oats, plus extra for sprinkling
- 1/2tsp baking powder
- 298g tinned mandarins, drained and chopped
- 75g dried cranberries
- 3tbsp flaked almonds
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Line a muffin tray with 10 large muffin cases. In a jug, whisk together the wet ingredients, and in a bowl combine all of the dry ingredients except the cranberries and mandarins.
- Pour the wet ingredients into the bowl with the dry ingredients and mix briefly until you have a smooth batter (be careful not to over mix). Gently fold in the cranberries and mandarins.
- Divide the batter evenly between the muffin cases, finishing with a sprinkling of the flaked almonds and oats.
- Bake in the oven for 25 minutes until golden, risen and cooked through. Allow to cool on a wire rack. The muffins will keep for 3-4 days in a sealed container.
That’s it from Kym for 2016, but do take a look back through all the delicious seasonal recipes which she’s shared here over the year – you’ll find everything from warming winter suppers to tasty summer salads. And if you can’t wait until 2017 for more food inspiration, just head over to On the Plate!
All photography by Kym Grimshaw
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