150 g (5 oz) plain flour
150 g (5 oz) self-raising flour
1 tablespoon baking powder
65 g (2½ oz) light muscovado sugar
3 pieces of stem ginger from a jar, about 50 g (2 oz), finely chopped
100 g (3½ oz) dried cranberries
250 ml (8 fl oz) milk
4 tablespoons vegetable oil
Sift the flours and baking powder into a large bowl, then stir in the sugar, ginger and cranberries until well combined. Beat together the egg, milk and oil in a jug.
Pour the wet ingredients into the dry ingredients, then stir gently using a large metal spoon until only just combined. The mixture should look craggy, with specks of flour still visible.
Using a spring-back ice-cream scoop or large metal spoon, divide the mixture among the sections of a paper-case-lined 12-hole muffin tin, piling it up in the centres.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes, until well risen and golden. Transfer to a wire rack to cool slightly before serving warm.
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