Easiest ever cranberry and orange breakfast muffins

Muffins make a tasty addition to any brunch menu and are also great for packed lunches and breakfasts on the go. These beauties are simple-to-make but packed with zingy citrus flavour. Swap out the cranberries for dark chocolate chips if you’re feeling indulgent and swap in plant milk instead of dairy for a perfect parev bake.

Method:

• Preheat oven to 180°C (fan). Line a muffin pan with 10 large paper muffin cases or 12 smaller cupcake cases.
• Combine the flour, baking powder, cinnamon, mixed spice and salt. Mix together with a whisk.
• Break the egg into a measuring jug and add the oil and sugar. Whisk in the milk.
• Zest the orange. Keep a little for the icing and add the rest to the dry ingredients and add the cranberries and pecan nuts. Stir combine then pour in the wet ingredients and mix only until you can see no more floury lumps. You don’t want to over mix it or the muffins will be heavy.
• Spoon the mixture into the muffin cases — you want them about 2/3 full — and bake in the centre of the oven for 20-25 minutes or until the tops are lightly browned and feel springy when pressed lightly with your fingertip.
• Cool in the tin on a wire rack.
• If you are making the icing, mix the orange juice with the icing sugar. Add the reserved orange zest and stir until smooth. Drizzle over the top of the muffins, sprinkle more orange zest and sprinkle with a few chopped pecan nuts.

@victoriaprever