Wednesday, 6 January 2010

Cranberry and Orange Muffins

I had these on my 'to-bake' list over Christmas, but after spending most of Christmas Eve in the kitchen, I couldn't face doing them. The snow has kept me off work today and yesterday, so I had a chance to make them.

I made them with 150g fresh cranberries, which was delicious, mostly because I had the packet in the fridge. The muffins themselves were really light and not too sweet. I had run out of muffin cases so I buttered the inside of the muffin tin. It seemed to work and at least you don't get the rubbish!

Christmas Morning Muffins

200g plain flour
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
75g demerara sugar
good grating fresh nutmeg
1 clementine or small orange
approximately 50ml milk
60g unsalted butter, melted
1 large egg
150g dried cranberries

12-bun muffin tin

for the topping:

2 teaspoons demerara sugar
1/2 teaspoon cinnamon

Preheat the oven to 200ÂșC/gas mark 6.

1. In a large bowl, combine the flour, baking powder, bicarb and sugar, and grate over a generous amount of fresh nutmeg.

2. Squeeze the orange or clementine juice into a measuring jug, then pour in milk on top till it comes up to the 150ml mark. Add the melted butter and the egg, and beat to combine.

3. Pour the jug of liquid ingredients into the bowl of dry ingredients and stir till the ingredients are more or less combined, remembering that a lumpy batter makes light muffins.

4. Last of all, lightly fold in the cranberries and fill the muffin cups. The amount of cranberries specified here makes for heavily fruited muffins; if you want them sparser, use half the amount.

5. Mix together the demerara sugar and ground cinnamon and sprinkle over the tops of the muffins.

6. Stick them in the oven and bake for 20 minutes

No comments:

Post a Comment