This is a lovely treat for Christmas morning. Not too sweet but with a lovely burst of cranberry flavour. The muffins would be delicious with ham, bacon or sausages. Muffins freeze well so do some baking ahead and enjoy while you’re opening your Christmas stockings.
Makes l8 small muffins – or 12 large
Preheat oven to 400°F/200°C. Lightly grease your muffin tins with butter and use paper liners to make it easier to remove these delicate and light muffins.
Have all your ingredients at room temperature.
Scant 1 3/4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 cup sugar
4 tbsp(2 oz) unsalted butter, melted, 2 eggs lightly beaten, 3/4 cup milk, 1 1/4 cups fresh cranberries (thawed if frozen) , and to finish 1 /34 oz/50 g Parmesan cheese freshly grated .
Sift the flour, baking powder, and salt into a bowl. Stir in the sugar. Combine the butter, eggs, and milk in a separate bowl, then pour into the bowl of dry ingredients. Stir just until all of the ingredients are evenly combined, then stir in the cranberries.
Divide the batter evenly among the prepared muffin cups. Sprinkle the finely grated Parmesan cheese over the top. bake in the preheated oven for 20 minutes, until risen and golden.
Remove the muffins from the oven and let cool slightly in the pans. Put the muffins on a cooling rack and let cool completely.
Cook’s Note: For a sweeter alternative, replace the Parmesan cheese with brown sugar.
This recipe can be easily doubled. Why not!!!