Friday, January 2, 2009
SSB Christmas Morning Muffins (italiano a seguire)
This is the December project for Sweet and Simple Bakes and as always the recipe is simple and very tasty enriched with the wonderful clementine rind !
Please check the roundup to see all the others muffins !
Thanks to Rosie and Marie !
Christmas Morning Muffins ~ adapted from Nigella Christmas Book
250g (9 oz) plain (all-purpose) flour
2½ tsp baking powder
½ tsp bicarbonate of soda
100g (4 oz) caster (super fine) sugar
1 tsp ground cinnamon
Good grating of fresh nutmeg (or ¼ tsp ground nutmeg)
2 Clementine’s or Satsuma’s *see notes*
Approx 125ml (4 fl oz) full-fat milk
75g 3 oz) vegetable oil (or melted butter, left to cool slightly)
175g (6 oz) dried cranberries
For The Topping
3 tsp Demerara sugar *see notes*
Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.
Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.
Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.
Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.
Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.
Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.
Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.
Ciao ! Questi muffins sono veramente semplicissimi da fare e molto profumati grazie alla scorza e al succo di clementine