Cranberry Muffins recipe

I always seem to have a bag of dried cranberries left over after Christmas. The kids will happily have them as a snack but as ever I wanted to use them to bake with.
These Cranberry muffins are not over-sweet and the fruit stays moist in the muffin mix perfect for a weekend breakfast treat or in the school lunchbox.

Cranberry Muffins Makes 12

  • 275g gluten free self raising flour
  • 125g caster sugar
  • 150ml milk
  • 150ml vegetable oil
  • 1 egg
  • 170g dried cranberries


  1. Preheat the oven to 180c gas mark 4
  2. Line a 12 case muffin tin
  3. Mix the flour and sugar in a large bowl.
  4. Whisk the milk, oil and egg in a jug.
  5. Pour into the dry ingredients and stir until just combined.
  6. Stir in the cranberries.
  7. Fill the muffin cases and bake for 18 -20 minutes.
  8. Leave to cool for 5 minutes in the tin, before removing and allowing to cool on a wire rack.

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