Christmas Breakfast Muffins!!

As a kid my mama bear always used to make us eat breakfast before the opening of any presents could commence on Christmas morning, despite hating it in my younger years, it is a tradition I took with me when I moved out so I am always on the look-out for new and exciting things to start my Christmas day with!!
What I like about this recipe (courtesy of lady Nigella) is the fact it can be prepped ahead and whipped together quickly in the morning, or you could make them on Christmas Eve and enjoy them cool in the morning.

• 250g plain flour
• 2 ½ tsp. baking powder
• ½ tsp. bicarbonate of soda
• 100g caster sugar
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg (or good grating of fresh nutmeg)
• 2 clementines (or satsumas)
• approx. 125 ml full fat milk
• 75 ml vegetable oil (or melted butter left to cool slightly)
• 1 large egg
• 175g dried cranberries
• 3 tsp. demerara sugar (for the topping) 

How we do:
1. Preheat the oven to 200°C/gas mark 6/400ºF. Line a 12-bun muffin tin with muffin papers or (as I have here) silicone inserts.
2. Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the clementine/satsuma over, and combine. If you are doing this in advance, leave the zesting until Christmas morning.
3. Squeeze the juice of the clementines/satsumas into a measuring jug, and pour in the milk until it comes up to the 200ml mark / halfway between the ¾ cup and 1 cup marks.
4. Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.
5. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins: in other words a lumpy batter is a good thing here.
6. Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the demerara sugar on top. Bake in the oven for 20 minutes, by which time the air should be thick with the promise of good things and the good things themselves golden brown and ready to be eaten, either plain or broken up and smeared, as you go, with unsalted butter and marmalade.

Recipe Source - 'Christmas' recipe book by Nigella Lawson.

Happy Holidays!

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