I know it's not cranberry season now but i've been keeping this packet of frozen cranberries since last december or perhaps november. At first when i bought these cranberries, i thought of making some cranberry sauce over some meat and then i delayed and delayed...and in the end didnt do anything about it.. Just 2 weeks ago, I saw Elisabeth from Food and Thrift making a delicious Blueberry and Peach Bread for a bread event , Twelves Loaves that her daughter, Lora is organising and that the theme for this month is bake any bread, quick or yeasted, loaf or individual filled with fresh summer fruit or berries. After checking with Lora, i'm glad that she has no objection with the frozen cranberries. I kind of forgotten that i have these cranberries, they were chucked at the deep end bottom of my freezer with some other stuffs..
These cranberry muffins are a little different from what we normally do for a muffin that is we make a cranberry sauce or sort of compote and mix them together with the batter instead of just putting the cranberries into it where we normally do. The batter itself will turn into dull pink and before we put them into the oven, we put a blob of cream cheese on the topping. Love eating this cream cheese part especially, the cake itself is soft and moist. I wouldnt say that these muffins are tart, just some hint of that cranberries taste.
Recipe ( from bbcgoodfood.com ) with some modifications
makes 6 muffins
90gm frozen cranberries plus 1.5tbsp sugar
Heat the cranberries with sugar in a small saucepan until the cranberries pop. Remove from heat and let cool.
This takes just about few minutes.
50gm cream cheese, room temperature, mix with 1 tbsp of sugar ( i just use a fork to do this )
100gm cake flour
1 tsp baking powder
40ml sunflower oil or any flavourless oil
1 tbsp buttermilk ( i added this )
about a teaspoon of vanilla extract
pinch of salt
1. Heat oven to 190C/170Cfan. Line your muffin pan with cases.
2. Sift the flour into a large bowl and add in baking powder and pinch of salt. Use a fork to mix together. Add the oil, egg, buttermilk, vanilla extract and the cranberry mixture and stir together. Divide it between the cases, about 2/3 full, make a small dip in the centre of each and put a blob of softened cream cheese in. Bake for 20 minutes or until tester inserted in comes out clean.
|this is from the 2nd batch|
* i've made these twice. The first time i baked them for 25 minutes and found that the cheese is slightly hard, the 2nd time i baked them for 20 mins, i find them better, the cheese is softer and more creamier.
I'm linking this post to Twelve Loaves organised by Lora of Cake Duchess
Here, i would also like to wish all my Muslim friends and readers ' Selamat Hari Raya Aidilfitri ' and to those who are travelling back to reunite with your family, 'Selamat Balik Kampung"