Buttered Breakfast Cakes
6,6 / 10
Suggested variation; these muffins are great eaten warm with orange butter: mix 100 g softened butter with the finely grated zest of 1 orange then refrigerate until firm. Form into small pats and serve with the muffins.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
Beat the egg in a jug with the oil and milk until well mixed.
Mix the flour, baking powder, sugar and cranberries in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
Transfer the cakes to a wire rack and leave to cool.