Orange and Cranberry Breakfast Muffins

Breakfast. The most important meal of the day or so they say, personally I think midnight snacks in bed are most important but that's another story altogether. Many a morning I have rushed out without having breakfast and by the time I've thought about having any, its lunch time. I must admit a good breakfast sets me up for the day and I always feel like im going to be more productive if I've eaten a hearty meal. I've really gotten into Earl Grey tea at the mo' so once these beauties were cooked and still warm, the kettle was boiled, the tea was made and the muffin was eaten .. even if it was two o'clock.

These muffins do contain sugar so if your looking for a super healthy breakfast muffin this is not the recipe for you but alas you could substitute the sugar for banana or apple to get natural sweetness. These are however healthy and hearty at the same time with cranberries and orange and granola on top for extra crunch and to use up the remains of granola that are always left in the bottom of the bag. Does anyone else hate those bits which you don't want to eat but don't want to chuck away either? Save them! You can use them for these muffins or other muffins for a perfect sweet crunch on top. Granola bits are really good on top of blueberry muffins too.

Equipment
12 hole muffin tin
12 muffin cases
Jug
Mixing bowl
Wooden Spoon
Sieve
Grater

Ingredients 
300g Self raising flour
1 Tsp Baking powder
Pinch salt
1 Tsp Cinnamon
100g Light brown sugar
2 Eggs
250ml Full fat milk
100g Butter (melted)
40g Cranberries
Zest of one small orange
Handful of granola or oats

Preheat the oven to 180 degrees and line the muffin tin with the cases.

Sieve the flour, baking powder and salt into the mixing bowl. Add the sugar and cinnamon and mix together. In a jug whisk together the milk, eggs and butter. Add into the flour and stir together until smooth.

Add in the cranberries and orange zest and stir once more until all the ingredients are well incorporated.

Pour the mixture into a jug as it will be runny, pour equally into each muffin case filling them three quarters full. Once all cases have been filled take a small amount of the granola or oats and place on top of each muffin covering the whole of the top. Place into the oven for 20 minutes or until a skewer comes out clean.

Cool on a wired rack, keep in an air tight box for up to four/five days.