Cranberry Mini Muffins

A Royal Albert ‘Romance’ teacup saucer is a delightful serving dish for these mini muffins. Tie with kitchen string for a rustic home-baked lovin’ touch.

Notes

A delicious mid-morning tea snack I will be whipping up for our weekend Brunch guests!

Ingredients – makes approx 24

2 cups plain flour
2 tsp baking powder
2/3 cup caster sugar
100g dried cranberries
100g white chocolate chips
1 egg
60g butter – melted
1 tsp vanilla extract
1 cup milk – at room temperature

Preheat the oven to 200C and line 2x 12 hole mini muffin pans with patty papers. In a large bowl sift the flour, baking powder and sugar together. Mix in the chocolate and cranberries.

In a separate medium sized bowl whisk the egg, butter, vanilla and milk together.

Make a well in the centre of the dry ingredients and slowly add the liquid mixture stirring until well combine.

Spoon the batter into the prepared patty papers and bake for 12-15min until risen and golden. Remove from the oven and serve still warm with a mid morning coffee as the perfect pick me up.

Raspberry & White Chocolate Friands

A vintage linen napkin from the Peppergreen antique emporium, Berrima

Notes

These friands are not baked in the traditional mold but in a muffin tray lined with squares of baking paper for a rustic look.

Ingredients

1 cup almond meal
3/4 cup plain flour
1 3/4 cup icing sugar
1/2 tsp baking powder
5 egg whites
125g butter melted
1/2 cup frozen raspberries
3/4 cup white chocolate chips

Preheat oven to 180C. Cut squares of baking paper approx 18cm square, (or purchase pre-cut muffin baking paper liners from your local supermarket) and grease and line a 12 hole muffin tray. In a large bowl sift together the sugar, flour and baking powder then add the almond meal. In a separate bowl lightly whisk the eggs whites and with a light hand, stir through the dry ingredients. Stir in the butter followed by 3/4 of the raspberries and chocolate chips. Spoon into the prepared tray and top with the remaining raspberries and chocolate chips. Bake for 20-25min. Remove from the oven and allow to cool in the tray for 5min then transfer to a wire rack to cool completely. Delicious served still warm!

Apple & Yoghurt Muffins

A present from Jim's Grandmother; Royal Doulton "Blue Marble" teapot, circa 2003 is sitting on an antique, hand embroidered, Irish linen napkin.

Notes

Another cracker of a recipe from my lovely friend Annika aka Chooks. These muffins are perfect for a chilly winter’s morning tea, served warm from the oven with a steaming cup of your favourite brew.

Ingredients – makes 12

130g butter
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence
1 1/4 cups self-raising flour
3/4 cup premium vanilla yoghurt
1 apple
1 tsp cinnamon
1 tbsp brown sugar
20g butter, melted

Preheat oven to 180C and grease a 12 hole muffin tin. Beat the butter and caster sugar until light and creamy. Add eggs one at a time beating well after each addition. Beat in the vanilla. Sift the flour and fold into the mixture, then stir in the yoghurt until smooth. Spoon mixture into the muffin tin. Peel the apple, quarter and remove the core. Cut into thin slices and arrange on top of each muffin pressing the slices into the mixture. Combine the brown sugar and cinnamon and sprinkle over the tops of each muffin then drizzle over the butter. Bake for approx 20-25min until golden.