Prep time: 20 mins
Cook time: 25 mins
Yield: 8 muffins（prepare a muffin tray with 5cm x 5cm-sized holes）
Ingredients:
- 1 egg
- 70 gm caster sugar
- 100 gm unsalted butter
- 120 gm plain flour / all-purpose flour
- 40 gm corn flour / corn starch
- 1½ tsp baking powder
- 65 ml buttermilk (or milk)
- 60 gm dried cranberry
- 25 gm walnuts, roughly chopped
- 1/2 tsp orange zest (only orange part)
- 1/8 tsp salt
Method:
- Preheat oven to 180C/356F.
- Melt butter in a microwave oven or in a bowl over simmering water.
- Use an electric mixer to beat the egg and sugar until fluffy and pale, about 5 minutes.
- Mix in the melted butter, buttermilk, orange zest and combine well.
- In a large mixing bowl, combine plain flour, corn flour, baking powder, salt. Sift in egg mixture in batches, combine well between the adds with a spatula. Make sure that you don’t over-stir.
- Stir in cranberry and walnut. Spoon batter into lined muff tray holes.
- In the preheated oven, place the muffin tray on the middle rack, on the bottom rack place a baking pan filled with water halfway in order to keep muffins moist. Bake for about 20 to 25 minutes, until muffins turn golden brown. If an inserted needle comes out clean, the muffins are cooked through. Remove from oven and let cool on a wire rack for 2 to 3 minutes. Remove muffins from the tray. Serve warm or let cool completely and store in an air-tight container. They can be kept for a few days.
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