Thursday, 9 October 2014


Yaaaaaaay! Christmas is coming. Cards and wrapping paper are creeping onto the shelves and adverts are beginning to appear on the TV. It got me in the mood to bake with some classic Christmassy flavors, cranberries and mixed spice. You have to have a little tipple at Christmas though so I've soaked my cranberries in some Amaretto overnight for an adult punch to these deceptively innocent looking breakfast muffins. After one bite, those comforty Xmas flavours and smells will transport you straight to the 25th December!

Now I soaked my cranberries over night so that the Amaretto had more time to absorb into those little red gems. If you don't have time to do this then at least an hours soaking will get that Boozy flavor into your muffins. 

If you don't have Amaretto you can use some other alcohol, brandy perhaps for that Christmas vibe but it's your choice. You can also choose to leave the alcohol out all together if you wish, I would just soak the cranberries in some water instead so that they don't dry out in the bake.

You don't need to add the oats on top either, you could ice them with some cinnamon or maple syrup frosting of you fancy a sweeter treat or they are fabulous  on their own as a breakfast treat. 

Get some practise in for the big day and make yourself a batch of 12 by following the recipe below. 

Christmas Cranberry Muffins

175g Dried Cranberries
3 Tbsp Amaretto
50g Icing Sugar
150g Wholemeal Flour
150g Plain Flour
1 Tbsp Baking Powder
1 Tbsp Mixed Spice
1 Tsp Salt
50g Soft Light Brown Sugar
1 Whole Egg
250ml Semi Skimmed Milk
60ml Sunflower Oil
50g Rolled Oats

  1. Place the cranberries in a bowl and cover with the amaretto. Give them a good mix so all the cranberries are moist and then cover with film for at least 1 hour so they soak up all that lully booze!
  2. Once soak, sieve the cranberries to remove any excess moisture before returning to the bowl  and adding in the icing sugar. Toss the cranberries through the sugar until they are all coated, this will  reduce the risk of them sinking to the bottom of the muffins. Leave them to one side 
  3. In one bowl mix together the two flours, baking powder, mixed spice, salt andbrown sugar and in a second bowl add the egg, milk and oil and beat until the egg has combined into to mixture.
  4. Make a well in the bowl with the dry ingredients and then pour in the eggy, oily milk gradually, mixing as you go until there are no floury streaks left and a wet batter is formed.
  5. Throw in the cranberries and gently fold them through the batter until equally dispersed.
  6. Turn your oven on to 200 degrees (180 fan) and grease somedeep muffin cases (12 holes).
  7. Whilst the oven heats up spoon the batter evenly into the muffin cases. I found a tbsp and a tsp of the batter used it up equally.
  8. Sprinkle the oats evenly on the top of each muffin and then place in the oven for 40 minutes until the muffins have risen and are golden brown.
Remove from the oven and let them cool for around 10 mins before transferring to a wire rack. 

These oaty treats are great for grabbing on the go for a quick breakfast/brunch or how about whipping up a batch on Christmas Eve ready for a pre present opening energy boost on Christmas morning.

You could even leave one out for Santa. I know he'll defo go for one with his sherry.

Ho Ho Ho!!! 

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