You need –
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Brown Sugar -1 cup + extra for sprinkling
- Unsalted butter – 125 grams, @ room temp
- Eggs – 2, @ room temp
- Vanilla extract – 1 teaspoon
- Milk – ½ cup @ room temp
- Candied fruits – ¾ cup
- Cranberries – ½ cup
- Almond Flakes – 2-3 tablespoons
How to –
Pre-heat the oven to 180⁰ C. Line the muffin tins with paper muffin cups or grease muffin tins. In a bowl sift the flour, baking powder, Salt and set aside.
In a mixing bowl beat the sugar and butter until light and pale. Beat in the eggs one at a time and stir in the vanilla extract. Turn the mixer speed to low and gradually add the flour alternating with milk.
Fold in the cranberries and candied fruit. Mix gently till everything is well combined. Make sure not to over mix the batter else the muffins will not be light and fluffy when you bake.
Spoon the batter into the grease muffin tins or muffin cases. Sprinkle the sugar, almond flakes and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the middle of the muffin.