‘ These are loaded with goodies; they have the tart flavour of cranberries and apples, the spiciness of nutmeg and ginger then chewiness of raisins and the body of whole-wheat flour. Remember these when you see fresh cranberries’ This is the description of these muffins from Maida Heatter Cakes and the book The Cake Slice Bakers will be baking from for the next year.
This past weekend I took a relaxed approach to my baking and baked everything just using one bowl. Every now and again I like giving my stand-mixer a rest and going back to basics using just the essential tools of a bowl, spatula and whisk. I find it very relaxing and more often than not I find myself inspired to add additional ingredients and I enjoy the baking process a lot more.
So let me ask you something, when did muffins get so boring? All you see in coffee shops and supermarkets are just what I call standard flavours, blueberry, chocolate chip and double chocolate chip. There is nothing wrong with these flavours, I enjoy them all immensely but its time to get creative and dream something more imaginative and exciting. That’s the reason why I picked these as my first recipe for our groups new baking year.
I can tell you these are the fruitiest packed muffins your ever going to find. They are that jam-packed full of fruit I wasn’t entirely sure the recipe was going to work. There is more fruit to flour but somehow magically in the oven they transform to a soft, light fruit filled scrumptious muffin.
I’m all over cranberries at the minute, I adore them and can’t stop buying or baking with them. Seeing as they are only available over the festive season I try to stash as many bags away as I can. I’ve already baking this highly orange scented Cranberry and Orange Spice Bread and I have also have another cranberry recipe for you all this up coming weekend. I’ve also got plans for more cranberry themed recipes, so if your crazy about them like I am then you’re in the right place.
In these holiday muffins, cranberries get tossed together with raisins, a Bramley apple and a medley of festive spices. I used all Wholegrain flour in these. Back in the summer I was bought two bags of Stoneground Whole Grain flour from a flour mill we visited. It’s one of the oldest working water mills in the country and still makes its own flour. Using wholegrain keeps you feeling fuller for longer with these muffins and packed with fruit and not much sugar at all these make a yummy little healthy snack any time of day. They are a great alternative to a processed packaged muffin any day.
As Maida suggests, please do remember these fruit filled, spiced treats when you spy your next bag of cranberries.
To see what the other Cake Slice Bakers made from our new book this month then check out the links below. If your interested in joining then leave a message in the comment section and I’ll respond.
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Yields 12 Muffins
- 1 Large egg
- 80 ml (1/3 cup) Milk
- 1 teaspoon Pure Vanilla Extract
- 70 grams (1/2 cup) Raisins
- 120 grams (1 cup) Wholegrain Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Bicarbonate of soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Freshly Grated Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- Pinch of Maldon Sea Salt
- 100 grams (1/2 cup) Golden Caster Sugar
- 60 grams (1/2 stick) Unsalted butter, cold and cubed
- 1 Medium Bramley Apple – Peeled, cored and sliced into small chunks
- 100 grams (1 1/2 cups) Fresh Cranberries
- Brown Granulated Sugar for topping
- Pre-heat the oven to 175C (350F) and fill a 12 cup muffin tin with muffin liners. Set aside.
- In a small bowl whisk together the egg, milk and vanilla extract. Mix in the raisins and set aside.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, salt and sugar. Add the butter and blend in using a pastry blender.
- Add the apple and cranberries then the wet mixture. Mix together until the dry ingredients just disappear. Do not over mix.
- Spoon the batter into the muffin cases, coming right to the top, sprinkle with some granulated sugar
- Bake for 20-25 minutes or until golden brown and a cake tester inserted into the centre of each muffin comes out clean.
- Leave to cool on a wire rack.
- Recipe adapted from Maida Heatter Cakes
- These will last for up to 3 days.
- Store in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.