Ingredients

• 280g - plain flour
• 100g - butter
• 2 - eggs
• 284 ml - soured cream or butter milk
• 200g - brown sugar
• 120g - fresh or frozen cranberries
• 1 tsp - vanilla extract
• 2 tsp - baking powder
• 1 tsp - bicarbonate of soda
• 4 tsp - poppy seeds
• Maple syrup or honey, to serve

How to Make Cranberry and Poppy seed Muffin

• Preheat the oven to 190 degree Celsius.
• Grease and line a muffin tin with baking paper.
• Melt the butter, leave it to cool, then beat in the eggs, soured cream and vanilla extract.
• Sift the flour, baking powder and bicarbonate of soda, stir in the sugar and poppy seeds.
• Stir the wet ingredients into the dry ingredients along with cranberries.
• Fill the muffin cases with the mixture and bake for about 20 to 25 minutes or until a skewer inserted comes out clean.
• Lift it out and cool it on the wire rack, drizzle with maple syrup and serve while they are still warm.
• Recipe courtesy: Taste of Pearl City