Return to listing

Spiced Cranberry Muffins with Frosted Cranberries

I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.

 
 
 Spiced Cranberry Muffins with Frosted Cranberries

  Makes 6 large muffins

Ingredients
 150g plain flour
 1 level teaspoon ground cinnamon
 1 level teaspoon ground ginger
 1 level dessertspoon baking powder
 ¼ teaspoon salt
 zest and juice of 1 large orange
 1 large egg
 75g golden caster sugar
 1 tablespoon milk
 50g block butter, melted and cooled slightly
 225g cranberries
For the topping:
 150g fondant icing sugar, sifted
 Water
For the frosted cranberries:
 18 cranberries
 1 egg white, beaten
 1 tablespoon white caster sugar
 Pre-heat the oven to 200°C, gas mark 6
Conversions
Need help with conversions?
Equipment
A Silverwood muffin tray lined with 6 paper muffin cases, generously brushed with melted butter.

This recipe is from Delia's Cakes

Method

With muffins it’s always a good idea to have everything weighed out and ready before you start

Begin by sifting the flour, cinnamon, ginger, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the orange juice and zest, egg, sugar, milk and melted butter.

Now return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.)

What you now need to do is take a large metal spoon to fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds).

What you mustn’t do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because that’s precisely what makes the muffins really light.  Over-mixing is where people go wrong.

Next, quickly fold in the cranberries – again no stirring. Now divide the mixture between the muffin cases. Bake near the centre of the oven for 25–30 minutes until well-risen and golden brown.

Remove the muffins from the oven and transfer to a wire cooling tray.

While they’re cooling, make the frosted cranberries. All you need to do is dip each cranberry into beaten egg white and then roll it in caster sugar to give it a generous coating.

Leave the berries spread out on baking parchment to become crisp.

Meanwhile, place the icing sugar in a small bowl and gradually add water, a teaspoon at a time, to get a good spreading consistency. Then, spread the icing over the cooled muffins using a small palette knife. Then top each one with 3 frosted cranberries.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Blueberry and Pecan Muffin Cake 

Blueberry and Pecan Muffin Cake

Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!

 
 
Chunky Marmalade Muffins Makes 6 large muffins

Chunky Marmalade Muffins

Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.

 
 
Damson (or Plum) and Cinnamon Muffins Makes 6 large muffins

Damson (or Plum) and Cinnamon Muffins

It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.

 
 
Double Lemon Drizzle Cake with Poppy Seeds 

Double Lemon Drizzle Cake with Poppy Seeds

This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.

 
 
Fresh Gooseberry and Elderflower Muffins Makes 6 large muffins

Fresh Gooseberry and Elderflower Muffins

What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.

 
 
Rhubarb and Orange Muffins Makes 6 large muffins

Rhubarb and Orange Muffins

There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.

 
 
Spiced Apple Muffins Makes 6 large muffins

Spiced Apple Muffins

Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Baba Ghanoush
21 Oct 2014 09:59
Coffee Break Favourite food magazine?
21 Oct 2014 06:56
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Cheese and onion pie
21 Oct 2014 09:16
Books video
18 Oct 2014 18:17
Equipment Nonstick Coatings
20 Oct 2014 23:14
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com