Tuesday, 11 December 2012

Christmas morning muffins


Well you don't have to wait until Christmas morning to have them. I must be getting excited about Christmas as I am waking up early and can't get back to sleep. I got up at 6.30 this morning so I made these muffins for the kids breakfast. I tried not to get cross when James pulled them to bits to remove the sultanas. He hates dried fruit in things, even though he will eat them normally. They are easy and quick enough to make on Christmas morning if you so desired and they really do taste good fresh from the oven. The recipe comes from Nigellas 'How to be a domestic goddess'.

Ingredients
Makes 12
For the 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 (I used sultanas)
12-bun muffin tin with papers

for the topping:
2 teaspoons demerara sugar
1/2 teaspoon cinnamon

Method
Preheat the oven to 200ÂșC.
In a large bowl, combine the flour, baking powder, bicarb and sugar, and grate over a generous amount of fresh nutmeg. 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. 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. Last of all, lightly fold in the cranberries and fill the muffin cases or cups. The amount of cranberries specified here makes for heavily fruited muffins; if you want them sparser, use half the amount.

Mix together the demerara sugar and ground cinnamon and sprinkle over the tops of the muffins. Stick them in the oven and bake for 20 minutes,bu which time they should be 
golden-brown and ready to be eaten – as they are, or broken open and spread with butter and marmalade.



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