Tag: Muffins

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Bakes Recipes

Spiced Cranberry Muffins

This year’s home baked Christmas Cake has gone down well in the ADK household – so much so that we are now down to the final few crumbs on the serving plate. How to fill the gap, I wondered, and maybe also use up some of the tasty ingredients left over from making it?

We still had some currants, golden sultanas, glace cherries and mixed candied peel in the cupboard. There was also the last of the juicy red cranberries, left over from making the sauce I’d been merrily ladling on to my roast turkey.

Too good to waste, of course, so they’ve all ended up in these New Year muffins. I’ve incorporated cinnamon and nutmeg to add to that seasonal feel of deep midwinter, so cosy up and enjoy.

Servings

Makes 12 muffins.

Timings

15 mins to make, 20 mins to bake in a fan oven at 160C.

You Will Need

  • 280g plain flour
  • 3 tsp baking powder
  • half tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 120g caster sugar
  • 1 egg
  • 110g fresh cranberries, coarsely chopped in a food processor
  • 20g currants
  • 20g sultanas
  • 20g glace cherries
  • 20g chopped mixed candied peel
  • 240ml milk
  • 90ml veg oil

Method

  1. Prepare a muffin tin or mould. Switch on a fan oven to 160C.
  2. Sieve the flour, baking powder and salt into a bowl. Stir in the cinnamon, nutmeg and sugar.
  3. In a separate bowl, combine the egg, chopped cranberries, milk and oil. Stir in the currants, sultanas, glace cherries and candied peel.
  4. Pour the wet ingredients into the dry, and stir so that no dry ingredients are visible.
  5. Spoon the mixture into the tin/mould, and bake for 20 mins.
  6. Remove to a wire rack to cool.

Customise It!

Basically, the rule here is that if it might have gone in your Christmas Cake, and is sitting left over in the cupboard, then it’s good enough for the muffins! Swap in raisins for some of the currants or sultanas, for example. Chop up some nuts and add them in. I didn’t go so far as to feed in a teaspoon of brandy but, hey, why not try it? If mixed spice is all you have, then use it in place of the cinnamon and nutmeg.

First musical selection of 2025 is from Sophie Ellis-Bextor. I enjoyed her New Year’s Eve Disco shown on TV here. She performed Groovejet and Murder on the Dancefloor, both of which I have always rated, and also this one, which I don’t think I’d heard before. It is a paean to the classic Sheila B. Devotion track, Spacer, so can’t really go wrong. Here’s Sophie with Crying at the Discotheque.

Categories
Bakes Recipes

Panela & Cacao Nib Muffins

I’ve been keen to try out a new ingredient I discovered on my recent travels, while visiting Cornwall’s Eden Project.

Panela is a block of totally unrefined raw sugar cane. Produced in Colombia, it retains the good nutrients and vitamins that are naturally present, but usually screened out by the refining process. It is reported therefore to be a healthier alternative to even unrefined brown sugar. Used in baking, it adds a golden colour (see my main photo above) and natural caramel, or toffee, flavour.

Panela was featured in the Eden Project’s Rainforest Biome, as a good example of organic and sustainable, small scale farming in South America. It’s available to purchase in their shop, sourced (of course) from the original producers on fair trade terms (I’ve since found that it can also be purchased via the internet).

I decided to keep the rainforest theme going in these muffins, by combining it with organic cacao nibs bought from a local refillery. Bitter, chocolatey, crunchy and naturally low in sugar, cacao nibs come with their own good mix of nutrients.

It all makes these some of the healthiest muffins I’ve featured yet on A Different Kitchen. And they’re delicious.

Servings

Makes 12 muffins.

Timings

15 mins to prepare, 25 mins to bake at 160C in a fan oven.

You Will Need:

  • 280g plain flour
  • 3 tsp baking powder
  • 1/2 tsp sea salt
  • 100g grated panela
  • 70g dried fruit
  • 1 egg
  • 150ml milk
  • 90ml rapeseed oil
  • 60g cacao nibs

Method

  1. Switch on a fan oven to 160C. Prepare a muffin tin or mould.
  2. Sieve the flour, baking powder and salt into a bowl. Stir in the dried fruit so it is evenly coated in the flour.
  3. Place another bowl on a weigh scale. Pick up the brick of panela and coarsely grate it into the bowl until you have around 100g. Add it to the flour. Originally I thought I would slice off a 100g piece, then grate it. However, the block of panela is so solid it is impenetrable by a knife!
  4. In another bowl, crack the egg and mix it with the oil and milk.
  5. When the oven has reached temperature, pour the egg mixture into the flour and combine. Spoon into the muffin tin or mould.
  6. Finally, stud the cacao nibs into the surface of the muffins, pushing them down gently so they adhere to the mixture.
  7. Place in the oven for 25 mins or until evenly browned.

Customise It!

If you are unable to source panela, then the best unrefined brown sugar you can find, such as muscovado, will do nicely. I included the soft dried fruit to complement the crunch of the cacao nibs and add interest to the texture. My choice was organic dried cranberries but you can use sultanas if you prefer.

Have you come across, or maybe even used, panela? I’ll be interested to hear in the comments.

Here’s a track from an album I’ve been rediscovering since returning from holiday. I really enjoyed The B-52s’ Cosmic Thing when it was first released, but haven’t played it in years. A few listens have reminded me how many brilliant tracks it contains. Here’s one of them: The B-52s with Roam.

Categories
Bakes Recipes

Banana, Walnut & Dark Choc Muffins

This week I’ve tried changing up a banana muffin recipe a little by introducing some different tastes.

I replaced about a fifth of the flour with oats, and used nearly half and half plain and wholemeal flour for the rest. I toasted some walnuts and then chopped them in the food pro, adding the pieces in with broken up shards of 70% dark chocolate. The final twist was to reduce the sugar by about a quarter, so that all those added ingredients can actually be tasted in the final muffin, rather than being drowned out by sweetness.

I’m pleased with the results and will bake these again. Apart from making for an interesting blend of flavours, the changes also mean less reliance on refined carbs and a higher score on protein, fibre and omega 3.

So you can genuinely feel good about yourself while scoffing these muffins 🙂

Servings

Makes 12 muffins.

Timings

About 10 mins to prepare, and 20 mins in the oven at 160C.

You Will Need:

  • 120g plain flour
  • 100g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 1/2 tsp salt
  • 60g walnuts, toasted and then chopped
  • 40g 70% dark choc, broken into pieces
  • 2 well ripened bananas
  • 90g caster sugar
  • 1 egg
  • 60g oats
  • 90ml semi-skimmed milk
  • 90ml veg oil

Method

  1. Turn on the oven to warm up to 160C. Prepare a muffin tin or mould,
  2. Sieve the flours, baking powder, bicarb and salt into a large bowl. Stir in the nuts and chocolate.
  3. In a separate bowl, mash the bananas and add in the egg, followed by the sugar, milk and oil. Stir in the oats and leave to soak for a few mins.
  4. When the oven is up to temp, pour the wet mix of ingredients into the dry, and stir so that there are no dry ingredients showing. Spoon into the tin or mould and bake for 20 mins or until browned to your desired level.
  5. Remove from the oven and, after 5 – 10 mins, remove the muffins to a wire rack to cool (as shown in my photo at the top of the post).

Customise It!

I chose walnuts as they work well with banana, but you could just as easily use almonds, hazelnuts or pecans if you wish. Whatever nut you choose, toasting it for 5 mins in the oven helps bring out its natural taste.

This week I’ve been listening to 90’s band, Mansun who hail from Chester. This is a great track, so I’m adding it to the ADK Playlist: Wide Open Space. Enjoy (with your muffin).

Categories
Bakes Desserts Recipes

Lemon & Blueberry Ricotta Muffins

Today’s bake recipe features muffins with a healthy dose of Sicilian style.

Ricotta is used widely in Italian cuisine, for everything from pastries to pasta sauces. It is made from whey, the watery by-product of other cheeses, such as mozzarella. High in protein and calcium, it is slightly lower in fat than many other cheeses.

It adds a silkiness to the texture of this muffin mix, working well with the tartness of the lemon zest and the sweetness of the bursting berries.

Buon appetito!

Servings

Enough here for 12 generous muffins.

Timings

10 mins to prepare, 20 mins to bake in the oven at 160C.

You Will Need

  • 200g plain flour
  • 80g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 1/2 tsp salt
  • 140g fresh blueberries
  • 1 egg
  • 120ml milk
  • 90ml veg oil
  • 110g light muscovado sugar
  • zest of 1 lemon
  • 250g ricotta cheese

Method

  1. Turn the oven on to 160C. Prepare a muffin tin or mould.
  2. Sieve the flours, baking powder, bicarb and salt into a bowl, and stir to mix.
  3. Add in the blueberries and stir so they are coated in flour.
  4. Crack the egg into a separate bowl, and add the milk with the veg oil. Stir in the sugar, lemon zest and ricotta.
  5. When the oven is up to temp, pour the contents of the second bowl into the first, and stir to combine.
  6. Spoon the mixture into the tray or mould, and bake in the oven at 160C for 20 mins.
  7. Remove and leave to cool on a wire rack, before devouring.

Customise It!

Ricotta is readily available in shops, but if you can’t locate it or wish to switch it up, greek style natural yoghurt or cottage cheese could be used instead. Feel free to chuck some poppy seeds into the mix to add further visual interest, and a little extra crunch.

I’ve used a mixture of plain and wholemeal flour, as I am currently experimenting with using more wholemeal in baking. However, you can use all plain flour if you wish. I’m also trying to use muscovado more in baking, but you can use caster sugar if that’s what you have available.

I have no doubt that Paul Weller and Mick Talbot would approve of a little Italian style, so let’s add this track to the ADK Playlist: The Style Council with Shout to the Top.

Categories
Bakes Recipes Snacks

Cheddar and Scallion Savoury Muffins

Today’s bake has the look and texture of a muffin with the taste of a savoury scone. If, like me, you adore the heavenly flavour of cheese and onion, you’ll love these savoury muffins made with grated mature cheddar cheese and fresh chopped scallions (spring onions). They contain much less sugar than sweet muffins, and are suitable for vegetarians.

What’s not to like?

Servings

Makes 12 savoury muffins.

Timings

10 mins to prepare, 25 mins to bake at 160C.

You Will Need

  • 255g plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 60g mature cheddar cheese, grated, plus extra for topping
  • 3 scallions, finely chopped.
  • 1 egg
  • 240ml milk
  • 90ml vegetable oil

Method

  1. Turn the oven on to 160C. Prepare a muffin tin or mould.
  2. Sieve the flour, baking powder, salt and sugar into one bowl, and stir to mix. Add in the cheddar and scallions, stirring again to ensure the scallions are coated in the flour.
  3. In a second bowl, combine the egg, milk and veg oil.
  4. When the oven is up to temp, pour the contents of the second bowl into the first. Stir until fully combined, then spoon the mixture evenly into the tray or mould.
  5. Place in the heated oven. After about 15 mins, take from the oven and sprinkle the grated cheese topping over each muffin. Place back in the oven for a further 10 mins, until risen and the cheese topping is lightly browned.
  6. Place on a wire rack to cool, then enjoy!

Customise it!

Mature cheddar works well as it is strong tasting, but you can experiment with other cheeses if you wish. You could also include some nuts or seeds in the sprinkled topping.

I’ve been quietly pleased with how good these taste, and the fact they can be easily transported for picnics and as snacks on the go. This means I will probably be trying further variations on savoury muffins – I reckon on giving chilli a go, and possibly a vegemite option in honour of my recent Australian travels. Watch this space!

Music this week comes from the recent match-up between Manchester legends Liam Gallagher (Oasis) and John Squire (Stone Roses). I had downloaded their album and listened to it on my travels back from Australia. This is probably my favourite track, with the kind of 60’s British pop-influenced chorus you might expect from these two: Mars to Liverpool.

Categories
Bakes Recipes

Cranberry, Orange and Pecan Muffins

Just as I thought the UK season of imported fresh cranberries was coming to a close, what should I find? Only that a whole new batch of them has just appeared in Morrisons. North American friends – you have answered my prayers!

Time then for another round of muffins, obvs. This time I have blended the cranberries with the zest of an orange and chopped toasted pecan nuts, finished off with a whole pecan garnish. They can be enjoyed as a breakfast, a dessert or, erm, a naughty snack.

The pecan on the top gets a nice, deep roast as the muffins bake. Sometimes I save that whole to the last bite, to savour its rich smoky and nutty taste.

What better way to start 2024! Here we go, then…

Servings

Makes 12 muffins.

Timings

15 mins to make, 20 mins to bake in the oven at 180C.

You Will Need

  • 280g plain flour
  • 3 tsp baking powder
  • half tsp salt
  • 120g caster sugar
  • 1 egg
  • 110g fresh cranberries, coarsely chopped in a food processor
  • zest of 1 orange
  • 240ml milk
  • 90ml veg oil
  • 60g chopped, toasted pecan nuts
  • 12 pecan nuts to garnish

Method

  1. Prepare a muffin tin or mould. Switch on the oven to 180C.
  2. Sieve the flour, baking powder and salt into a bowl, and stir in the sugar.
  3. In a separate bowl, combine the egg, chopped cranberries, orange zest, milk and oil, and stir to combine.
  4. Pour the wet ingredients into the dry, and stir so that no dry ingredients are visible. Add in the chopped pecan nuts with the last few strokes.
  5. Spoon the mixture into the tin/mould, and top each muffin with a pecan. Bake for 20 mins.
  6. Remove to a wire rack to cool.

Customise It!

Omit the nuts if they are not your thing – the mix of juicy cranberry and orange will still taste great.

Fresh cranberries aren’t the only great American export featuring in the ADK Kitchen in these first few days of 2024. I’ve been playing a lot from Interpol, the group that the NME once described as the most important band to come out of New York. Hmm sorry, they’re not – just pause for a moment to think of some of the competition to that claim: The Velvet Underground, The Ramones, Talking Heads, The Strokes to name a few.

They are very good, though. I went to see them live a few years ago at London’s Kentish Town Forum. It was on a weeknight, and I remember telling my boss that I had to leave work early that day to get to London to see Interpol. A look of fear and intrigue flashed across her face, worried that I had become entangled in a mysterious web of international crime.

At least I was able to see them play this track, which is one of my faves. Here are Interpol with C’mere.

PS. Happy New Year!

Categories
Bakes Recipes

Spiced Apple & Oat Muffins

I still have lots of apples from the garden around for baking with at the moment – you’d almost think they grow on trees…..

Even after making my Dorset Apple Cake, there were still plenty more to combine with oats and spices in these tasty muffins, shown in my main photo above. Great with a cup of tea, for dessert or breakfast, and lovely with a few spoonfuls of Greek yoghurt on the side.

Servings

12 muffins.

Timings

10 mins to prepare, 25 mins to bake at 180C.

You Will Need

  • 190g plain flour
  • 3 tsp baking powder
  • half tsp salt
  • 1 and a half tsp mixed spice
  • 120g caster sugar
  • 170g finely chopped apple
  • 60g sultanas
  • 1 egg
  • 60g oats
  • 150 ml milk
  • 90 ml vegetable oil

Method

  1. Warm the oven to 180C and grease a muffin tin or mould.
  2. Sieve the flour, baking powder, salt and mixed spice into a bowl. Add the sugar, chopped apple and sultanas, and mix so that the fruit is coated in flour.
  3. In a separate bowl, mix the egg, oats, milk and veg oil.
  4. When the oven is up to temperature, combine wet ingredients with dry, and stir to mix. Spoon into the muffin tin or mould and bake for 25 mins. Cool on wire rack before serving.

Customise It!

Cinnamon or nutmeg will go just as well as the mixed spice if you wish. A handful of toasted chopped nuts would be a good addition.

With a number of posts recently featuring spice, it’s amazing that I have thus far managed to avoid adding a track by the Spice Girls to the ADK Playlist. This probably has something to do with the fact that I am not a massive fan. This song, which I do like, comes fairly close, however. Bryan Adams and Mel C (aka the Sporty one) with When You’re Gone.

Categories
Bakes Recipes

Double Choc Cherry Muffins

Sometimes the unplanned, spur of the moment dishes can turn out to be the best!

I had half a pack of fresh black cherries left over from my Cherry, Mascarpone & Biscotti Dessert, and was looking for ideas on how to use them up. Spotting just over half a 100g bar of Lindt 70% dark chocolate in the kitchen cupboard, I soon had the answer.

Dark chocolate and cherries is a timeless combination that never ceases to please. This recipe delivers a double hit of chocolate, through the sponge mixture and the broken-up chunks.

The other ingredients involved here are all ones I usually have in the fridge or store cupboard. After about an hour, the family was tucking into fresh double choc cherry muffins, still warm from the oven.

Fancy some of that action? Read on…

Servings

This will make 12 muffins.

Timings

10 -15 mins to prepare while the oven is warming up, then 25 mins in the oven at 180C.

You Will Need

  • 255g plain flour
  • 2 tsp baking powder
  • half tsp bicarb of soda
  • half tsp salt
  • 110g sugar (caster or granulated)
  • 4 tbsp cocoa powder
  • 1 egg
  • 250ml milk
  • 90ml vegetable oil
  • 1 tsp vanilla extract
  • 60g dark chocolate broken into chunks
  • 60g black cherries, stones removed and cut into quarters

Method

  1. Switch on the oven and heat to 180C. Lay out a muffin tin or mould.
  2. While the oven is getting up to temperature, prepare the mixture.
  3. In a bowl, sieve together the flour, baking powder, bicarb, salt and sugar.
  4. Add in the cherries and choc chunks. Give it all a good stir so that the cherries and choc are coated in the dry mix.
  5. Break the egg into a separate bowl, and stir in the milk, oil and vanilla. Add to the dry ingredients and stir to incorporate, so that there are no dry ingredients visible.
  6. Spoon into the muffin tin/mould and put in the oven for 25 mins at 180C.
  7. Remove from the oven when done and leave to cool on a wire rack, before enjoying. They are great when still a little warm, and just as good when cool. They will keep for a couple of days in an airtight container (though they will probably all be gone before then!)

Customise it!

For an even smoother taste, replace the 90ml veg oil with 90g of butter, melted in a microwave. You could also introduce some chopped nuts along with the cherries and choc – go for 40g and reduce the cherries and choc chunks to 40g also.

The next track for the ADK Spotify Playlist is bang on theme, requiring no further explanation. This is Goldfrapp with Black Cherry.