Muffins - Blueberry and Cranberry-Apple

[LakeView]

Due to popular request (Royal Mail thread), here are my two recipes for muffins served every Thanksgiving. These are especially good muffins!

Apologies. These are in American measurements, but you're all smart people who can find conversion tables on the net... Basically a cup is 8 fluid ounces (British pint is 20 ounces)

Blueberry Muffins (makes 12)
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract (essence)
2 teaspoons baking powder (not soda, not bicarbonate of soda)
1/4 teaspoon salt
2 and 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups plain flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon nutmeg

Heat oven to 375 degrees F. Grease 12 regular muffin cups or use those little paper liners.

In a medium sized bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.

Mix mashed berries (the 1/2 cup) into batter.

Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.

Scoop batter into muffin cups. Sprinkle with nutmeg sugar.

Bake 25-30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.


Cranberry Apple Muffins (12)
Make a day ahead for best flavour; serve warm.

1 cup plain flour
1/2 cup whole wheat flour, oat bran or plain flour
1 teaspoon baking soda (yes, bicarbonate)
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1/4 cup vegetable oil (such as sunflower)
1 teaspoon vanilla extract
3/4 cup diced unpeeled tart apple
3/4 cup fresh or frozen cranberries
1/2 cup walnuts

Heat oven to 350 degrees F. Grease muffin cups, or line with paper muffin cup liners.

Mix flours, baking soda, cinnamon and salt in a bowl.

Break eggs into another bowl. Add sugar and whisk until smooth. Whisk in oil and vanilla. Stir in apples, cranberries and walnuts. Pour over dry ingredients. Fold in just until dry ingredients are moistened.

Scoop banner into muffin cups. Bake 20-25 minutes, or until browned and firm to the touch. Turn out into a rack. Let cool. Store 1-2 days in a plastic bag or airtight container before reheating and serving. Do not freeze.

[pigletwillie]

For those who "dont do cups" Tescos sell a magnetic stainless steel "Measure equivalents" convertor, that just sticks to your cooker hood etc.

[lizzie]

Thanks for that Lakeview. Something for me to cook later on in the week.

Sounds very yummy.