Merry Christmas! Nothing says Christmas morning like a tasty baked good. When I saw the title of this recipe I knew I had to try it, especially because I have been on a cranberry kick these days. These muffins are in one of my most used cookbooks, Muffin Mania. If you don’t have one, I suggest you try and get your hands on one, it’s the best muffin cookbook around!
Christmas Morning Cranberry Muffins (adapted from Muffin Mania)
1 cup cranberries
1/4 cup white sugar
1 1/2 cup flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp all spice
1 beaten egg
1/2 tsp grated orange peel
3/4 cup orange juice
1/3 cup melted butter or margarine
Coarsely chop cranberries. Sprinkle with 1/4 cup sugar and set aside. Sift together flour, 1/4 cup sugar, baking powder, salt, cinnamon, all spice and make a well in the centre.
Combine egg, orange peel, orange juice and melted butter. Add all at once to the flour mixture stirring to moisten. Fold in cranberry mixture. Bake in greased muffin pan at 375 for 15-20 minutes.
We hope that you have a wonderful Christmas Day filled with lots of love and good food. Happy Christmas!
Caroline & Claire
So I am on a bit of a muffin kick these days. I actually have a new set of muffins baking in the oven as I write this post. In my mind, a muffin is a great treat from breakfast all the way to a midnight snack and anywhere in between. I myself am a mid-morning snack muffin girl. I recently borrowed my Mum’s Muffin Mania cookbook with the intention of trying out a few new recipes. Muffin Mania, in my mind, is the classic muffin book. Recently, a number of my friends and I have discovered that our mums all use their banana muffin recipe! Also, I have a feeling there will be some muffin baking required for the wedding so I am trying to taste test a few recipes!
I was drawn to this recipe because I had previously made a batch of peanut butter muffins that didn’t win me over. Thankfully, Muffin Mania pulled through! These are a tasty little muffin and something I would make again. The original recipe didn’t call for chocolate chips, but if you have read our blog for a while, you know we love to add chocolate where possible!
Peanut Butter Muffins
Source: Muffin Mania
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter (smooth or chunky)
1/4 cup butter (I used margarine)
1 cup milk
2 beaten eggs
~3/4 cup chocolate chips
Mix dry ingredients and cut in peanut butter and butter until mixture is crumbly.
Add eggs, milk and chocolate chips and stir until moistened.
Bake at 375 degrees for 15-20 minutes.
Options: sprinkle muffins before baking with mixture of chopped peanuts and sugar or after baking, brush tops with melted jelly and dip in chopped peanuts.
Like many bakers, my freezer commonly has a supply of bananas waiting to be made into a yummy baked good. I have had this Joy the Baker recipe tagged for a while (amongst many others from her blog!) and whipped it up the other night for a healthy snack or breakfast alternative.
I must try and take my pictures during the day!
I am always a little hesitant with “healthy” baked goods. However, I was pleasantly surprised by this recipe. It had a lot of flavour and ended up being a nice healthy breakfast this past Saturday morning with yogurt and strawberries! I sliced some up for the bf and left it in his freezer so he will have a nice little snack option to take to work and saved a little for myself:)
p.s. While I was in Jamaica this past month, I found myself in a cute little bakery in Kingston. I didn’t have much in the way of dessert throughout our entire trip so I was pretty exited to find a bakery! After some tough decisions, I bought myself a slice of banana bread! It was very yummy and hit the spot! I figured I would throw these pictures in as they go with today’s post, plus I figured Caroline would appreciate:)
My snack for the bus ride to Montego Bay:)
I usually stick to my favourite banana muffin recipe; however, I had some leftover buttermilk from my Valentine’s Day cupcakes, so I went searching for a new recipe to try out!
Caroline mentioned something about us trying to post a few more “healthy” recipes on the blog, so I figured I might as well make a healthy banana muffin:) Not to mention, the bf just today requested a healthy snack he could take to work with him. Finding food to take to work in the pharmacy is a little tricky, especially when most food is eaten while you are standing up! So little snacks throughout the day tend to be important!
As previously mentioned, I don’t like adding nuts to most muffin recipe but since the bf enjoys walnuts, I made a few sans nuts for myself, and then added nuts to the remainder of the muffins. I found this recipe at She Bakes and She Cooks and it looked quite good! Although I love my other banana muffin recipe, I think these were very yummy and make a slightly healthier alternative. I will definitely make these again.
I love bread and my goal this summer is to work on my bread making skills so this was a perfect recipe for me (that and the fact that I am on vacation and Claire isn’t). I was pleased that Denise of Chez Us picked the Brioche Plum Tart as I have always wanted to try making brioche. Now I would have tried the plum version but I am vacationing at my mom’s house and she is an apple fan so I needed to switch it up. I used seedless raspberry jam and I added a half a teaspoon of cinnamon to the sugar mixture and omitted the nuts (bakers prerogative, nuts are not my fave).
Heading for the fridge
Now given as I am new to bread I have to say this was a bit time consuming, the deflating and the refrigerating and warming, it seemed to be a time suck, not hard but it required a bit of attention. Needless to say I am glad that I am on vacation because I don’t think I would have time for this during the busy school year.
Ready for eating
So all in all it turned out very well. It is nice to have people to bake for; however, both my mother and Lisa (my vacation partner) have indicated that I can’t bake all the time. Lisa is getting married in August and is concerned that I am going to mess with her wedding dress, I say she just needs to run a bit more! With all this time on my hands I can’t help it if I bake up a storm.
Could there be a better time of year to start a baking blog than Christmas? We don’t think so and thus here is Bake with Us. The C. Stewarts are baking up a storm and sharing it with you. It is Big C.’s job to make breakfast on Christmas morning and this year the decision was made to cinnamon bun it up. Here is the recipe courtesy of The Complete Canadian Living Cookbook.
Cinnamon buns ready for the oven on Christmas morning
1/4 cup granulated sugar
1/2 cup warm water
1 tbsp active dry yeast
1/2 cup milk
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
1 cup butter
1 1/2 cups packed brown sugar
1 tbsp cinnamon
1. Disolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. In the mean time, heat together remaining sugar, milk, butter and salt until butter is melted; let coo to lukewarm. Add eggs and milk mixture; stir to combine. With electric mixer, gradually beat in 1 1/2 cups of the flour; beat for 2 minutes or until smooth. With wooden spoon, gradually stir in enough of remaining flour to make soft, slightly sticky dough that comes away from the side of the bowl
2. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1- 1 1/2 hours (or in refrigerator for 8 hours) or until doubled in bulk and impression remains when fingertips are pressed into dough.
3. Filling: Melt 3/4 cup butter with 3/4 cup of the sugar in a saucepan while whisking. Pour into greased 9 x 13 glass baking dish. Melt remaining butter; set aside. Combine remaining sugar and cinnamon; set aside.
4. Punch down dough. Turn out onto lightly floured surface; roll out into 18 x 14 inch rectangle. Brush with all but but 2 tbsp of the melted butter, leaving 1/2 inch border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in pan. Cover and let rise for 1 hour or until doubled in bulk.
5. Bake in centre of 375 over for 25-30 minutes (I did 20) or until golden and tops sound hollow when tapped. Let stand in dish for 3 minutes. Drizzle with icing sugar.