Christmas is coming, with the baking smells that always tell you the time of year. Here are some easy bake muffins. Just mix the dry ingredients together the night before, add the wet ingredients the following morning and bake. You can have these throughout the year, but on Christmas morning these work a treat for the guests when you really have other major cooking to worry about. You can also make these in small bite sizes as canapés. I have tweaked the original recipe.
- 9 oz/250g Plain flour
- 2.5 teaspoon(s) baking powder
- ½ teaspoon(s) bicarbonate of soda
- 4 oz/100g caster sugar
- 1 teaspoon(s) and a pinch extra of Cinnamon
- ¼ teaspoon(s) and a pinch extra of Ground nutmeg (or good grating of fresh nutmeg)
- 6 oz/175g dried cranberries
- 4.39 fl oz/125ml full fat milk
- 2.63 fl oz/75ml vegetable oil
- 1 medium eggs
- 2 clementines (or Satsuma) or if making at Easter use one orange.
- 3 teaspoon(s) Demerara sugar (for the topping
- Preheat the oven to 200°C/gas mark 6. Line a 12-bun muffin tin with muffin papers
- Tip the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl. If you are preparing the night before stop now, leave the wet stuff for the morning.
- Grate the zest of the clementine over the dry ingredients and combine. Squeeze the juice of the clementines into a measuring jug, add the milk so that the measure of both comes to up to the 200ml mark.
- Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.
- Pour this liquid mixture into the bowl of dried ingredients and stir very gently until everything is just combined; don’t forget if you over beat the batter it gets tough – so lumpy is fine. Now gently fold in the cranberries.
- Spoon the batter into the muffin cases and sprinkle the Demerara sugar on top and bake in the oven for 20 minutes.