Cranberry & Almond Muffins

Cranberry & Almond Muffins

Oil or melted butter for greasing (if using)

Heaping 1 ½ cups all-purpose flour

1 tbsp baking powder

1/8 tsp salt

Heaping ½ cup superfine sugar

½ cup ground almonds

2 large eggs

1 cup buttermilk

6 tbsp sunflower oil or melted, cooled butter

½ tsp almond extract

Scant 1 ½ cups fresh or frozen cranberries

Heaping 1/3 cup slivered almonds

3 tsp raw brown sugar

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, and salt into a large bowl. Stir in the superfine sugar and ground almonds.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the buttermilk, oil, and almond extract. Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the cranberries. Stir gently until just combined; do not overmix.

3. Spoon the batter into the prepared muffin pan. Sprinkle the slivered almonds and raw brown sugar over the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

4. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Divertiti!