Ingredients

  • 200 g / 8 oz of Neill’s Cake Making Self Raising Flour
  • 125 g / 5 oz butter
  • 100 g / 4 oz soft brown sugar
  • 3 eggs medium size
  • 50 g / 2 oz ground almonds
  • 1 teaspoon baking powder
  • 100 g / 4 oz cranberries (poached)
  • 1 teaspoon cinnamon powder
  • 25 g / 1 oz walnuts chopped
  • 25 g / 1 oz demerara sugar to dust
  • A few drops of vanilla extract

To Serve

  • 25 g / 1 oz icing sugar

Method

  1. Sieve the self raising flour plus baking powder into a bowl add the ground almonds, cranberries, walnuts & cinnamon.
  2. Beat together the softened butter, sugar, eggs until soft and creamy (approximately 2–3 minutes).
  3. Add the butter mixture to the flour with vanilla and mix lightly (do not over beat).
  4. Transfer to lined muffin tins and spoon the mixture two-thirds full. Top the muffins/cakes with Demerara sugar.
  5. Bake in the oven at 190° / Gas Mark 5 for approximately 25 minutes.
  6. Serve hot or cold dusted with icing sugar on their own.

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