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5
from 1 vote
Orange and Cinnamon Muffins Recipe
These orange and cinnamon muffins are wonderfully soft, irresistibly aromatic and perfectly studded with deliciously juicy mixed fruit. They're the perfect treat for the festive season.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
cakes and bakes, Festive makes
Cuisine:
British
Diet:
Vegetarian
Servings:
12
muffins
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Wooden spoon
12-hole nonstick muffin tray
Muffin cases
Small mixing bowl
Ingredients
For the orange and cinnamon sponge
150
g
slightly salted butter
softened
200
g
soft light brown sugar
200
g
self-raising white flour (self rising flour)
3
medium free range eggs
200
g
mixed dried fruit
1
orange
zest and half the juice
1
tsp
cinnamon
30
g
almond flakes
For the cinnamon and almond crust
20
g
golden granulated sugar (cane sugar)
1
tsp
cinnamon
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan).
Put the butter and sugar in a large mixing bowl and beat until creamy.
Add the eggs and beat until well combined.
Fold in the flour and cinnamon.
Add the mixed fruit, orange zest and juice. Fold through.
Line a 12-hole muffin tray with muffin cases and share the mixture evenly between them, levelling off.
Sprinkle the flaked almonds on top.
To make the cinnamon crust, mix the cinnamon and sugar together a small bowl and then sprinkle evenly over the muffins.
Bake for 20 minutes or until a skewer pushed into the centre of a muffin comes out clean.
Cool on a wire rack before serving.
Video
Nutrition
Calories:
297
kcal
|
Carbohydrates:
43
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
68
mg
|
Sodium:
112
mg
|
Potassium:
208
mg
|
Fiber:
3
g
|
Sugar:
27
g
|
Vitamin A:
396
IU
|
Vitamin C:
6
mg
|
Calcium:
68
mg
|
Iron:
1
mg
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