Becca Jane St Clair

Personal Blog

Well, I Can Still Bake….

Two posts in one day! Go me!

My husband is fantastic. And I’m not just saying that because today marks three months of being married and two weeks of me officially living in the UK. When we knew we wouldn’t get to spend Christmas together, we decided to hold it after I arrived complete with all the proper Christmas trimmings…which included a turkey, a Christmas pudding, Christmas crackers, and cranberry sauce. I made Tim a shopping list, and he set out to get everything we needed. I thought he was only going to get me 1 or 2 bags of cranberries….so imagine my surprise when I opened the freezer to find SIX BAGS OF CRANBERRIES!

So this morning I decided I wanted to make cranberry muffins. I have a really yummy recipe from Vegetarian Times I found several years ago, but that recipe was in US measurements and requires stuff like ricotta cheese and orange juice (the recipe is no longer on their website, sadly). I wanted to make simple, easy cranberry muffins, so I went to my favourite British Chef – Jamie Oliver. Sure enough, he had a simple recipe, which I’ve copied below to make it easier for you:

Cranberry muffins

• 60g softened butter
• 155g sugar
• 250g plain flour
• 2x teaspoons baking powder
• pinch of salt
• 125 millilitres milk
• 250g cranberries
• 2 eggs

1)Put the butter and sugar in a medium sized mixing bowl and mix them together until completely blended. Add two eggs, one at a time, beating them into the mixture.
2)Put your flour in another mixing bowl. Add two teaspoons of baking powder and a pinch of salt. Measure out 125 millilitres of milk. Then add small amounts of the flour mixture and milk alternately to your original mixture giving it a good stir each time, until all the milk and flour has been added and the mixture is smooth.
3)Finally, add the cranberries to the mixture. Spoon your mixture into a paper-lined cake tray. Fill the cases 3/4 full. There should be enough mixture for 12 muffins.
4)Pop them in a pre-heated oven at 180 degrees Celsius or gas mark 4 and bake them for 25 – 30 minutes until they are golden brown. Leave your muffins to cool for about 20 minutes and then enjoy!

I didn’t have any stick butter, and the village shop only had lard in a stick, so I used butter out of the Lurpak (which has the bonus of already being soft). I also increased the amount of berries to 300g, as the bag I had was 300g and I sprinkled some sugar over the tops of the muffins before they went into the oven.

And here’s my finished muffins, all 11 of them (I had to taste one, you see!):


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