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Recipe: Turkey, Cranberry & Stilton Christmas Brunch Muffins
An easy and delicious Christmas Brunch Muffins recipe for a post Christmas brunch using up the remains of the turkey & trimmings.
Servings: 6 Muffins
Ingredients
- 170 g plain flour
- 1 tsp baking powder
- 50 g leftover turkey
- 1 tbs sweetcorn - optional
- pinch salt
- 125 g milk - soy or dairy
- 42 g sunflower or vegetable oil
- 1 tbs cranberry sauce
- 50 g crumbled Stilton - using the rind is fine
Instructions
- Preheat the oven to GM5/190C/375F. Line a muffin pan with paper cases, or prepare a silicone mould.
- Pour the dry ingredients into a bowl and mix well. Pour the wet ingredients into a jug and gently whisk. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Dollop the mixture into your usual muffin pan. Put a spoon of Stilton onto each muffin and prod it so it partially sinks into the batter. Bake at GM5/190C/375F for 25 mins until risen and the cheese is golden.
- Turn out and eat when still warm.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 228kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 135mg | Potassium: 183mg | Sugar: 2g | Vitamin A: 95IU | Calcium: 108mg | Iron: 1.5mg