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Clover Krush Cranberry Muffins

Cranberry Muffins

Clover Krush Cranberry & Orange Muffins

For the muffins:
½ cup pecans, chopped
2Tbsp orange zest
350g dried cranberries
1 cup castor sugar
3 cups cake flour
Pinch of salt
2 tsp bicarbonate of soda
2 Tbsp unsalted butter, softened
1 cup Clover Krush Cranberry flavoured fruit juice
2 large eggs, beaten

For the topping:
56,25g cake flour
37,5g unsalted butter, softened
12,5g brown castor sugar
25g pistachios, chopped
1 ½ cups icing sugar
3Tbsp Clover Krush Cranberry juice

Preheat the oven to 180C and grease 2 muffin trays. In a large mixing bowl combine the nuts, zest, cranberries and half the sugar and stir well to combine. In another mixing bowl combine the remaining sugar, flour, salt, bicarb. Cut in the butter. 
Add the juice, eggs and cranberry mixture stir with a wooden spoon to combine. Evenly divide batter into prepared tray. Combine the topping ingredients except for icing sugar and juice to for a crumble and sprinkle over batter. Bake for 25-30 minutes until golden and cooked through.
Allow muffins to cool for 5 minutes in the tray before transferring to a cooling rack. Combine the icing sugar and juice to form a smooth mixture and drizzle generously over muffins.

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