1/2 cup (100g) unsalted butter
8 oz. (284ml) carton soured cream
1 large free range egg
1 tsp vanilla extract
2 cups (280g) plain flour
2 tsp baking powder
1 tsp baking soda
1 cup (200g) golden caster sugar
4 tsp poppy seeds
5 oz (140g) fresh or frozen cranberries (thawed)
maple syrup , to serve
- Preheat the oven to 375 degrees (190C/gas 5/fan 170C.) Melt the butter, leave to cool for a minute or two, then beat in the soured cream, followed by the eggs and the vanilla extract. In another bowl, mix the flour, baking powder, bicarbonate of soda, salt, sugar and poppy seeds together. Stir this into the soured cream mixture along with the cranberries.
- Line 10 muffin tins with large discs of very loosely scrunched and lightly oiled greaseproof paper (they should come right up the sides of the tin so they become paper muffin cases). Fill each case generously with the muffin mixture and bake for 20-25 minutes. Test with a skewer - it should pull out clean if muffins are done. Lift on to a cooling rack, spoon over some maple syrup and eat while they are still warm.