Hello friends, it is approaching year end and need not to say it is Christmas season again! Christmas is what my family looking forward to every year, not only we get to exchange presents but also it is time to feast with friends and family and to bring everyone closer. Despite the busy schedule for this period of time with a long list of what to cook and what to bake and a proper planning for the feast, this is the best time for us to enjoy our holidays and spend some quality time together.
Thus, allow me to start with this simple entry of Christmas bakes. This cranberry lemon muffin is adapted from Annable Karmel’s “You Can Cook” recipe book which I have short-listed for the Christmas treat! Annable Karmel’s recipe never disappoint me so far and it gets a lot of positive feedback especially the kids. Her recipes call for simple ingredients yet delicious and the instruction is easy to follow.
Why this recipe is so special to me? The muffin is moist and it has a little of each sweet, savoury and sourish taste. The combination fits our taste-bud and everyone at home just loved it. If you are still searching for a muffin recipe for this coming Christmas I would recommend you this and it is just prefect for everyone!
Makes 6 - 8 muffins depending on the muffin cases size
150g plain four
1 tsp baking powder
1/8 tsp bicarbonate of soda
1/4 tsp salt
85g caster sugar
85g butter, melted and cooled slightly
4 tbsp milk
1 tsp vanilla extract
3 tbsp natural yogurt
60g dried cranberries and grated zest of 1 lemon
1. Preheat oven to 180ºC, line muffin tin with paper muffin cases.
2. Put in flour, baking powder, bicarbonate of soda, salt, sugar and the extra ingredients. Mix well.
3. In another bowl, put in butter, egg, milk, vanilla extract and yogurt and whisk them together.
4. Pour in the whisked butter mixture onto the flour mixture and stir everything together. (Be careful not to over mix - there should still be a few lumps).
5. Spoon the mixture into the muffin cases. Bake for 18 - 20 mins until muffin is risen and firm to touch. You may insert a skewer to test, if the skewer comes out clean then the muffin is done.
6. Cool the muffins for 5 mins in the tin, then remove and put on a wire rack to cool completely. Serve while warm. Enjoy!
• Since I do not have a suitable muffin tin, I use aluminum cups for the base to hold the paper muffin cases.