Thursday, 14 November 2013

Cranberry, red currant and almond muffins


Brrrrr….it's a wee bit chilly, isn't it.  I'm embarrassed to admit that we have succumbed and have put on the heating, but with two ill boys in the house, I'm glad we did.

Cake seems to cure everything...except perhaps diabetes…but I'm pretty sure it cures almost anything.

I'm feeling far too festive for the time of year and have some cranberries in the freezer so what's a girl to do?

Well….turns out I didn't have that many cranberries in the freezer, but in a little margarine pot, snuggled next to the cranberries were some red currants.

After a flick through a muffin book for inspiration I saw a muffin recipe which used ground almonds with blueberries.  Did I have ground almonds….a quick look in the cupboard told me yes….but not a huge amount.  …Oh well, I'll make it work.













Don't they look heavenly?

So…here's the recipe

Cranberry, red currant and almond muffins

  • 90g Cranberries (fresh or frozen are fine)
  • 60g Red currants
  • 225g plain flour
  • 2tsp bicarb of soda
  • pinch of salt
  • 115g caster sugar
  • 40g ground almonds
  • 6tbsp/90ml sunflower oil
  • 2 eggs
  • 250ml milk
  • 40g flaked almonds
Preheat the oven to 180 degrees (fan oven).
Pop your muffin cases in your tin or grease whatever you're using. (I used my mini cake tin pan, as I wanted teenie little muffins for small boys…and with the theory that if they're half the size then I can have twice as many………!)
Combine the flour, bicarb, salt, sugar and ground almonds together in a mixing bowl.
Beat the eggs together and add the oil and milk to them
Make a well in the dry ingredients, pour in the wet ingredients and the fruit and loosely combine them together. (Do not over mix.  I had a few tiny lumps in my mixture, but believe me…they don't matter.)
Pour/spoon into the cases and sprinkle the flaked almonds on the top
Bake until golden.  (20-25 mins)
Eat with a cup of Earl grey and feel smug that they most positively HAVE to be healthy, with all that fruit and nuts in them…!)





They are, quite frankly, scrumptious, with no frills.  I'm really not a fan of icing, so these are my ideal kind of cakey goodness.

….Of course what would they be without a cup of the Earl




Happy muffining







3 comments:

  1. OMG they look amazing! I will have to try these! Where did you get those cute tins from if you dont mind my asking?
    Thanks for sharing the recipe, hope your little boys get better quickly.
    Have replied to your comment back on my blog Ali!
    Gill xx

    ReplyDelete
    Replies
    1. Thank you Gill. They're incredibly moreish.

      The cake tin is by a brand called Silverwood. They're fantastic. I'd advise using a spray to grease it rather than butter as I find it sticks without.

      http://www.amazon.co.uk/Alan-Silverwood-pieceRound-Multi-Mini/dp/B000IAZOPI

      Ali xx

      Delete
  2. Oh dear, I cannot resist sweets...Add chocolate bits to these and you will be close to Nirvana!
    Thanks for the link, Gill is right! Nice tins!

    ReplyDelete

Every comment makes my day

Ali x

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