Cranberry Muffins April 26, 2009

I have this recipe from a book borrowed from the library. Forgot to write down the author and title. I didn’t really follow the steps and use my own method. I follow the 1st time and throw away as it sticks together and the butter cannot melt.

 

 

Ingredients : -

1 egg

100ml milk

75g unsalted butter, softened

150g plain flour, sifted

3 tsp baking powder

100g caster sugar

75g frozen cranberries, partially defrosted (use dried cranberries)

 

Method : -

• Beat sugar and butter together.
• Whisk egg and milk in another bowl.
• Combine the batter (egg & milk) to the sugar & butter and whisk and beat.
• Sift plain flour and baking powder together.
• Add the flour into the batter.
• Add in the cranberries.
• Spoon the mixture into the muffins cups.
• Preheat the oven at 180 deg C.
• Bake the muffins for 20 mins and leave it in the tray to cool for 2-3 mins before take out.

Cranberry & Vanilla Loaf April 5, 2009

 

Ingredients :

125g unsalted butter

125g caster sugar

2 eggs

150g self-raising flour

1/2 tsp baking powder

125g ground almonds

2 tsp vanilla extract (use vanilla essence)

 

Methods :

1. Put the butter, sugar, eggs, flour, baking powder, ground almonds & vanilla essence in a bowl and beat until pale and creamy. Fold in 2/3 of the cranberry.
2. Grease & line the base and sides of a 500g loaf tin with a double thickness of greaseproof paper, maing sure that the paper comes 2.5 cm above the rim. Turn the mixture into the prepared pan, level the top and sprinkle with the remaining cranberry.
3. Bake in a preheated oven, 180 deg C for 40-45 mins or until the cake is well risen and firm to the touch. Leave to cool in the tin for 10 mins.
4. Turn out the cake on to a wire rack.

 

Extract from Cakes and Bakes by Hamlyn.