Christmas Muffins with Butterscotch Sauce

Muffins

250g plain flour

100g caster sugar

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp mixed spice or ground cinnamon

125ml milk

75ml vegetable oil

1 large egg

Zest of one orange

50g dried cranberries

50g candied orange peel

100g toasted whole almonds, roughly chopped

Butterscotch Sauce

150ml cream

150g light brown sugar

50g salted butter, cubed

1 tsp vanilla extract

Preheat the oven to 190°C and line a 12 large or 18 small muffin tin. Combine all of the dry ingredients, except the dried fruit and almonds, in a bowl along with the orange zest and mix well. Beat the milk, egg and oil together in a jug. Pour the wet ingredients into the dry ones and mix lightly until barely combined. Add in the dried fruits and chopped almonds and stir through gently. Spoon the batter into the tin and bake for 20 minutes or until golden brown. Remove from the oven and place the muffins on a wire rack to cool. For the butterscotch sauce place all of the ingredients into a saucepan. Place on a medium heat and stir gently until combined and cook for 5 minutes, increase the heat and bring the sauce to boil. Reduce the heat to a gentle simmer and continue to cook, stirring frequently for 7 minutes until thickened. Remove from the heat and cool to room temperature before pouring into a serving jug. Serve with the muffins or over vanilla ice-cream or Madeira cake! Makes 12 large or 18 small muffins