2 days before baking this Christmas Muffin, a recipe which I get from Sweet and Simple Bakes: Christmas Morning Muffins, I prepared all the ingredients and kept them in the containers (all dry goes into 1 jar, and all liquid into another) so that I can get serve them warm on the Christmas morning.
But on Christmas eve, my little one came up to me to ask for his much-needed supper. So I have bake them earlier than planned... not that I am complaining =p
I halved the recipe and get 6 muffins exactly. Also made this eggless, among other changes (where marked*):
125g cake/plain flour *
2 ¼ tsp baking powder
¼ tsp baking soda
40g sugar *
¼ tsp ground cinnamon *
40ml orange juice
45ml milk *
40ml grapeseed oil *
a handful dried cranberries *
fine zest from 1 orange
1. Preheat the oven to 200°C. Line the muffin tin with muffin paper cases.
2. Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of an orange over and combine.
3. Combine orange juice, milk and oil until just combined.
4. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.
5. Fold in the cranberries, then spoon the batter into the muffin cases.
6. Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.
- The muffin is full of zest and cranberries... the fruitiness makes it very yummy and refreshing for anytime snack, not just Christmas morning.
- This recipe can be easily adapted for vegan - substitute the milk with soy or rice milk.
- The next day, I zapped the muffin in the microwave for 30sec. It is yummilicious when warmed!