Wake up on Christmas morning or boxing day and tuck into an American-style breakfast with warm, spiced cranberry muffins served with fresh coffee and bacon – sensational! Otherwise these delicious muffins make a tasty tea-time treat that needn’t be saved only for Christmas. Dried cranberries are available from major supermarkets all year but could easily be replaced with dried blueberries or cherries for a change. These tasty muffins are very best, eaten on the day of making but will keep in a airtight container for 3 -4 days. To refresh them, wrap in aluminium foil and simply warm through in a low oven.
- 150g dried cranberries
- 175ml milk
- 175g plain flour
- 2tsp ground mixed spice
- 75g soft brown sugar
- 2tsp baking powder
- 50g butter, melted and cooled
- 1tsp vanilla essence
- Grated rind ½ small orange
Place the cranberries in a bowl and cover with the milk. Leave to soak for at least 2 hours or overnight.
Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Place paper muffin cases in a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spice into a large bowl. Make a well in the center of the flour. In a separate bowl, using a fork or a balloon whisk, whisk the eggs, melted butter, milk, vanilla, orange rind and cranberries until well combined.
Add the liquid to the well in the flour and spices. Using a large metal spoon gently mix the ingredients until they are just combined. It is important not to over-mix the mixture in order to achieve the classic muffin texture.
Divide the mixture between the muffin cases and bake for 20-25 mins or until golden and springy to touch. Cool on a wire rack and serve warm or cold.
The paper cases used to make these scrumptious muffins are known as ‘tulip’ shaped muffin cases. They are available online from many outlets as well as from cook shops, home stores and some department stores. If preferred use ordinary paper muffin cases, available from all major supermarkets.