The results of last night’s baking are rather lovely.
Cranberry and Orange muffins with certain “off-recipe” additions, notably chopped pecans, several teaspoons of Neal’s Yard Omega Sprinkle (lovely sunflower, pumpkin, poppy & other seeds mix) and some dark choc chips courtesy of Dr Oetker.
I wasn’t quite sure how these would turn out as not only was butter and milk involved but yoghurt too (yoghurt & chocolate…hmmm). But they’ve they’ve turned out very well. I stretched the mix to 12 rather than 10 muffins and though they are very fluffy and light they’re a wee bit flat on top as I had no self-raising flour so just threw more baking powder into the plain flour mix.
All in all though I declare them a success!
- 250g self raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g caster sugar (I used the unbleached unrefined kind)
- 100g dried cranberries
- zest of an orange
- 150 ml milk (in my case semi-skimmed organic)
- 4 tbsp natural yoghurt (greek 0% Total)
- 100g butter melted and cooled
- 2 large lightly beaten eggs
My additions – I would say handfuls but I did weigh them before I threw the extra ingredients in!
- 45g chopped pecans
- 70g Dr Oetker dark choc chunks
- 35g Neal’s Yard Omega Sprinkle
It’s supposed to make 10 but it comfortably make 12 for me!
- Preheat oven to 180 C / 350 F/ gas mark 4 and set out muffin cases.
- Combine all dry ingredients down to zest of orange and the three additions (if required) in a bowl & mix well.
- In a separate bowl whisk the milk, yoghurt and butter. (I started with the butter, added the milk & yoghurt).
- Add eggs to milk mix and whisk again.
- Pour the liquid into the bowl of dry ingredients and combine slowly.
- Do not over stir, just mix till all flour etc coated. Mix should be thick and slightly lumpy.
- Spoon into muffin cases.
- Bake for 15-20 mins, until muffins spring back when the top is tapped and a skewer or knife comes out clean.
- Cool (if you can wait that long).
If you want an extra punch of sweetness mix the juice from the orange with 2 tbsp of icing sugar and heat in a saucepan until sugar is dissolved and then for 1-2 mins further until it goes syrupy. Spoon glaze over muffins.
I find them sweet enough without more sugar but then again I don’t like really sweet cakes.