Today I’m going to talk to you about the muffins I made last weekend, but forgot to share with you! These cupcakes were very light, however in future I need to put a lot less cinnamon sugar topping because it was way too overpowering.
In order for you to try it yourself though, you’re going to need a recipe aren’t you? Well here it is. This recipe is from a booklet called My Baking Journal.
100 ml milk
75g unsalted butter softened
150g self-raising flour
3 teaspoons baking powder
100g caster sugar
75g frozen cranberries (or dried ones)
2 tablespoons caster sugar
1 teaspoon ground cinnamon
Pre heat oven to 180°C and put your muffin cases into the muffin tin. Alternatively you can grease 15 standard muffin cups. Put the egg and milk in a bowl and mix together until thoroughly combined, then beat in the butter. Sift together the flour and baking powder and fold into the butter mixture with the sugar. Mix until smooth but don’t over mix, as this will result in denser muffins. Gently fold in the cranberries. Divide the mixture into the cases- each should be half to ¾ full. (BakerKid tip: I used dried cranberries, which worked fine, although if I used them again I would soak them overnight, so they were plumped up and soft. They had a slight chewiness to them using them straight from the packet).
Mix together the topping ingredients (cinnamon and sugar in plus section above) and sprinkle over the muffins. Place in the pre-heated oven and bake for 20 minutes or until firm to touch. Remove from the oven; allow to cool in the pans for 2-3 minutes before putting on a wire rack. Best eaten immediately or warm.