Tuesday 29 December 2009

Cranberry muffins

A sweet start to Christmas day

My father makes these every year at Christmas, and they get devoured with big steaming cups of tea and small glasses of sweet sherry. They are a great way to take the edge off the hunger while you're cooking the Christmas dinner.

- 6 oz fresh cranberries
- 2 oz icing sugar
- 5 oz wholemeal flour
- 5 oz plain white flour
- 1 tbsp baking powder
- 1 tsp mixed spice
- Half tsp salt
- 2 oz soft brown sugar
- 1 egg
- 8 fluid oz milk
- 2 fluid oz vegetable oil

- The first thing you need to do is cut all the cranberries in half (this part is a bit laborious, stick on some music and you'll manage) and place them in a bowl with the icing sugar. If you have time to do this part the night before, that's preferable. Mix the icing sugar and cranberries together and leave to rest, if not overnight then for about an hour.
- Heat the oven to 180 degrees and grease some muffin tins well.
- Sift together the white flour, wholemeal flour, baking powder, mixed spice, salt and brown sugar and mix well.
- Make a well in the centre. Beat the egg with the milk and oil and add to the dry ingredients. Stir until just blended but try not to over-mix it.
- Gently stir in the cranberries.
- Fill the muffin trays with the mixture, getting each muffin about two-thirds to the top.
- Bake in the oven for approx 20 minutes until the muffins are risen and turning golden. Turn out onto a wire rack and leave to cool.


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