Christmas Muffins
Picture it . . . Grand Marnier, the savoury delicate crunch of flaked almonds and demerara sugar, stogged full of fresh cranberries and white chocolate chunks. Perfect fot the Christmas morning bread basket!
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Ingredients
- For the Batter:
- 310g plain flour (generous 3 cups)
- 170g caster sugar (generous 3/4 cup)
- 15g baking powder (scant 4 tsp)
- generous pinch salt
- 50g ground almonds (generous half cup)
- 3.5 fluid ounces Grand marnier
- 3.5 fluid ounces milk
- 3.5 fluid ounces oil
- 1 tsp almond extract
- 2 large free range eggs
- For the filling:
- 200g fresh or frozen cranberries (2 cups)
- 5 ounces white chocolate, chopped
- For the topping:
- a handful of flaked almonds
- 2 TBS demerara sugar (turbinado)
Details
servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200*C/400*F/ gas mark 6. Butter and flour a 12 section muffin tin or line with paper liners.
Sift the flour, salt, sugar, and baking powder into a large bowl. Stir in the ground almonds. Beat together the wet ingredients. Make a well in the dry ingredients and stir in the wet, just to moisten. Gently fold in the cranberries and chocolate bits. Spoon into the prepared muffin cups. Sprinkle evenly with the flaked almonds and demerara sugar.
Bake for 22 to 25 minutes, until the muffins are well risen, golden brown and the tops spring back when lightly pressed. Let sit in the pan for about 5 minutes before transfering to a wire rack to finish cooling. Serve warm.
You could use orange juice and a bit of fresh orange zest if you didn't want to use the Grand Marnier, but it is a lovely touch.
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