Saturday, 23 March 2013

Raisin and Cranberry Muffins

Raisin and Cranberry Muffins

Jumbo Raisins, Golden Raisins and dried sweetened cranberries in a Muffin. Raisin and Cranberry Muffins aren't new but they are quick to bake as well as healthy, made with a sweet muffin batter using the melted butter method, all you need is set of scales to weigh off your ingredients, a spatula for folding and a large bowl to mix your muffin batter. Yes and of course you do need an oven as well as muffin or cupcake tin. This is one of those recipes that you can throw together with out too much fuss and its great if don't have a lot of time.

You can keep these Raisin and Cranberry Muffins for up to week in a sealed container or why not freeze for up to two months, just be sure to label and date. This recipe is a base mix (sweet batter muffin) which can be used with any fresh or dried fruit of your choosing. The great thing about baking is that you can invent and be creative, as long as you proportion your ingredients it will be rewarding.

Raisin and Cranberry Muffins

Recipe for Raisin and Cranberry Muffins (makes 12 cupcake tins or around 8 deep muffin tins)

225 grams plain all purpose flour
12.5ml/2 rounded teaspoon baking powder
150 grams caster sugar (super fine if you have it)
75 grams melted butter
2.5ml half a teaspoon vanilla extract
1 egg lightly beaten
200ml buttermilk (full fat milk will do if you don't have buttermilk)

For the filling i have used 150 grams dried raisins and cranberries, you can use raspberries, blackberries, fresh or dried, the list is endless.

Raisin and Cranberry Muffins

Raisin and Cranberry Muffins method

Preheat your oven to 180 Celsius electric/ Gas 4 grease or line your muffin tin with paper cases
Sift all your dry ingredients together then form a well, meantime gently melt your butter then add your milk, egg and vanilla extract.

Pour your liquids onto your dry ingredients and fold in until a smooth batter, lightly combine half your fruit filling, then fill your muffin tin using a measured scoop, about 40 ml each then sprinkle the rest of the fruit over the top of your muffins, add a little more fruit from the bag if you run out.

Bake for 25 minutes, remove and allow to cool on a wire rack for 10 minutes then take out of muffin tins.

Raisin and Cranberry Muffins

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