Blueberry and Cranberry Crumb Muffins

Just before the New Year I bought a packet of fresh cranberries which until today had been sat in the fridge. I knew I wanted to try making some muffins with them. I thought I would probably go for cranberry and white chocolate as this is a combination of flavours I like but after some research I found the recipe for these blueberry and cranberry crumb muffins which looked interesting (and also vaguely healthy given they're packed full of fruit!) It is an American recipe from a blog called 'Oh Sweet Day!' which you can find here. You'll need cups or alternatively if you're going to convert the measurements I find this page from Delia's website handy. The batter is quite thick but don't let this disconcert you! The crunchy crumble topping makes a nice contrast to the fruity, moist muffins. I made 15 muffins from this mixture.

Ingredients:

Muffins 
2 cups and 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (softened)
3/4 cup caster sugar (I used golden)
1 egg
1/2 cup milk
1 cup blueberry
1 cup cranberry

Crumb topping

1/4 cup caster sugar

1/4 cup brown sugar

1/4 cup butter (softened)

1/3 cup flour

1/2 teaspoon cinnamon

Method:
1) Preheat oven to 200C/400F. Line your muffin tins with paper cases.
2) In a large bowl sift together the 2 cups of flour, baking powder and salt and set aside.
3) In a bowl cream the butter using an electric whisk until it is light and fluffy. Gradually add the sugar and continue to beat until it is well combined and fluffy. Add the egg and mix until just blended.

4) Slowly add half the flour mixture and mix until just blended (I did this by hand using a wooden spoon). Add the milk and mix until just blended. Slowly add the remaining flour, scraping down the sides of the bowl with a spatula (A word of warning - I found this quite tough going as the batter is quite thick in consistency).

5) Toss the berries with 1 tablespoon of flour and gently fold into the batter.

6) Divide the batter evenly among the muffin cases and set aside.
7) In a small bowl, combine the topping ingredients and rub together with your fingers until you have a crumble-like consistency.

8) Sprinkle about a tablespoon of topping on top of each muffin.

9) Bake for 20 to 25 minutes until golden brown on top.

10) Allow to cool and then enjoy!

Christmas Is Coming Part 3 - Lemon and Cranberry Cookies

These were a BIG hit at work today. I have made them once before this time last year when they were very popular so I decided it was time to try them again. Although they are called cookies they are a cross between a cookie, a cake, a scone and a rock cake. They taste fresh , melt in your mouth and are perfect for this time of year. This is an American recipe from one of my favourite blogs 'What's Megan Making'. You can find the recipe here. As it's an American recipe you will need some cups (or use a conversion website - I used one from the Delia Online website that you can find here). I made 15 cookies although I could have made them slightly smaller.

Ingredients: 

Cookies:
2 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 caster sugar
2 tablespoons lemon zest (approx. 1 lemon)
1 cup (225g) unsalted butter (room temperature)
1 egg
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries (diced)

Lemon Glaze:
1/2 cup icing sugar
1 tablespoon lemon juice

Method: 
1) In a medium sized bowl combine the flour, baking powder and salt in a bowl and set aside.

2) In a large bowl rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy (this will take 3-5 minutes).

3) Add the egg and vanilla and mix until smooth.

4) Add in the flour mixture and mix until just incorporated (the mixture will look and feel slightly sandy at this point).

5) Chop the cranberries and then fold in by hand. Cover and chill for at least 30 minutes.

6) Whilst the mixture is chilling preheat your oven to 180C/350F. Line 2 baking trays with baking paper.
7) Gently form the dough into balls and bake for 13-15 minutes. Allow the cookies to cool slightly before moving them to a rack to cool completely.

8) To make the glaze mix the icing sugar and lemon juice together and drizzle over the cooled cookies.

9) Enjoy!

Christmas Is Coming Part 2 - Triple Chocolate Cranberry Oatmeal Cookies

As promised another cranberry based cookie recipe. These cookies are packed full of Christmas flavour. Cinnamon - check. Cranberries - check. Chocolate - check. I made these last year and they were well received so decided to give them another go. The recipe is from the blog 'What Megan's Making' which I am a fan of. You can find the recipe here. It is an American recipe so you will need some cups for measuring out the ingredients. It also gave me an opportunity to try out my new cookbook stand that I picked up in TK Maxx this week.

Ingredients:

1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (approx. 140g) unsalted butter (room temperature)
1/2 sugar (I used golden caster sugar)
1/2 cup (packed) golden brown sugar (I used light brown soft sugar)
1 large egg
1 teaspoon vanilla extract
1 cup oats
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces white chocolate chopped (for drizzling)

Method:
1) Preheat the oven to 180C/350F/Gas 4 and line 2 large baking sheets with parchment paper.
2) In a medium sized bowl mix together the flour, baking powder, cinnamon and salt.

3) In a large bowl beat together the butter and both sugars until smooth. Then beat in the egg and vanilla.

4) Add the flour mixture and oats and stir until blended (This will take some time and is a good work out for your arms!)

5) Stir in the chocolate chips and the cranberries.

6) Drop about a tablespoon of the mixture onto your prepared sheets leaving spaces for the cookies to spread.

7) Bake until the edges are light brown for about 15 minutes.
8) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9) Melt the chopped white chocolate in a bowl over a barely simmering pan of water. Then drizzle the melted white chocolate over the cookies.

10) Enjoy with your favourite festive drink :-)

Christmas Is Coming Part 1 - Cranberry & White Chocolate Cookies

Christmas is coming and the goose is getting fat...so it must be time for some Christmas inspired recipes! This time last year I became a bit obsessed with cranberry based cookie recipes. As December is now here I felt it was time to revisit some of these recipes. These cookies are from 'The Hummingbird Bakery' Cake Days book. I've made these once before and liked the flavour combination. We enjoyed these today when we made a Starbucks pit-stop with friends on the way to a christening in Tunbridge Wells. I plan to post a few more cranberry based recipes over the next weeks so keep your eyes peeled!

I had intended to try out this recipe for macadamia and cranberry American cookies from the BBC Good Food website however when I saw the price of macadamia nuts in Tesco yesterday (£4.20 for a 250 gram bag!) I decided to think again. This is an easy recipe that you can make in one bowl - just be careful to not over bake them. I am still getting to know my oven and found they quickly went a little too brown and lost their chewiness. They would make a lovely festive gift for someone wrapped in cellophane or in a box and decorated with some festive ribbon. This recipe will make 10-12 cookies.

Ingredients:

135g unsalted butter
80g caster sugar
80g light brown sugar
1 egg
1/2 teaspoon vanilla essence
190g plain flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
100g dried cranberries
60g white chocolate chips (I used chopped white chocolate)

Method:
1) Preheat the oven to 170C/325F/Gas 3 and line two baking sheets with baking parchment.
2) Using a hand-held whisk or freestanding electric mixer cream together the butter and both types of sugar.

Then break in the egg, mix in the vanilla essence and mix well together.

3) Sift together the flour, salt, cinnamon and bicarbonate of soda, then add to the creamed mixture in two batches (I forgot to do this and added it all in - oops!) mixing thoroughly in the mixer or by hand until a dough forms.

Finally stir in the cranberries and chocolate chips.

4) Break off pieces of the dough, roll them into balls and place onto your prepared baking sheets. Allow 5-6 cookies per tray (although this will depend on the size of your baking trays), making sure they have space to spread during cooking.

5) Place in the oven and bake for 15-20 minutes or until the cookies are a light golden brown on top. Leave on the sheets for about 10 minutes to cool and set before transferring to a wire rack.

6) Enjoy with your favourite festive drink!

Happy baking!