Shopping list
150g (frozen) cranberries
2 tablespoons caster sugar
125g plain flour + 1 tablespoon
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
125g caster sugar
45g butter
2 free range organic eggs (medium)
90g crème fraîche
1 tablespoon orange juice + ½ tablespoon zest
For Christmas breakfast we bake cranberry muffins with an American recipe. The mini monsters also really like these soft muffins, with the sweet and sour berries in it.
How to make cranberry muffins
Preparations
Cook the cranberries with the sugar for 5 minutes, or until soft.
Drain the cranberries, discarding the cooking liquid.
Dab the berries gently dry using kitchen paper.
Measure the flour and put it in a large bowl.
How to make the batter
Sith the flour and baking powder.
Stir until combinedr and set it aside.
Beat sugar and butter until creamy.
Mix the eggs one by one into the butter mixture.
Add the creme fraiche to the mixture and mix it in.
Add the orange juice and mix it in briefly.
Remove the bowl from the mixer and add the flour.
Fold the flour into the mixture until it's a smooth batter.
Add the cranberries to the mixture.
Gently fold in the cranberries.
Preheat the oven to 180°C
Grease the baking tins.
Fill up to ¾ with batter.
Bake the muffins for 20-25 minutes.
Check if they're cooked.
Let the cranberry muffins cool in the moulds.
Tap the cakes firmly on a cutting board out of the moulds.
Wishing you a delicious Christmas!