I chose this for RSPCA Cupcake Day because it felt right for winter, with the balance of sweet and nutty. The original recipe in the book used Cranberry, but I could only find Blueberry at the shops, which turned out great! Double the portions to fit your 12-muffin tray.
2 eggs
80 g golden caster sugar
50 ml vegetable oil (or groundnut or sunflower)
finely grated zest and freshly squeezed juice of 1 unwaxed orange
150 g plain flour
2 1/2 teaspoons baking powder
100 g fresh or frozen blueberries (or cranberries)
TOPPING
50 g fresh or frozen blueberries (or cranberries)
a handful of shelled pistachio nuts, chopped
light brown soft sugar, to sprinkle
a muffin tray, lined with 6 large muffin cases
Makes 6
Preheat the oven to 180 deg C (350 deg F) Gas 4.
Put the eggs, sugar, oil, orange zest and juice in a mixing bowl and mix well until you have a smooth liquid. Mix the flour and baking powder together in a separate bowl, then mix into the wet ingredients. Stir in the cranberries until evenly mixed.
Fill each muffin case about two-thirds full with batter. Scatter the cranberries and pistachios nuts for the topping over the muffins and finish with a sprinkling of sugar. Bake in the preheated oven for about 25 minutes. Do not be tempted to open the oven door halfway through baking as it might cause the muffins to sink. When they are ready, they should be well risen and springy to the touch.
Muffins are always best eaten warm from the oven, but if you have some left over you can refresh them with a quick flash in the microwave. Store in airtight container for 2-3 days.
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