Monday, 23 January 2012
Most Sunday afternoons I bake something scrummy for a light supper late in the afternoon. We are usually starving when we come in from church and so have a quick bite then . . . so we're not really all that hungry when the evening rolls around. Just a bit peckish . . . a quick scrummy bite is usually all we want.
Sometimes it's a fruity quick bread, or scones . . . or cakes. (I know naughty me!) Today it was these lovely Cranberry, Orange and Pistachio Muffins.
This folks is precisely why I stock up on fresh cranberries when they are abundant in the shops before Christmas. I just throw them in the freezer bag and all. That way I have lots of cranberry scrumminess to look forward to in the winter months . . .
. . . those dark and dull days that are so grey and gloomy . . . with not much to brighten them up. Damp and blah . . .
These lovely little muffins are like pretty little jewels in a winter wasteland! So bright with the cheery red cranberries and green pistachio nuts! Almost Christmassy . . . but they're not for Christmas coz it's January.
Light and moist and oh so yumbly tumbly good Good GOOD!
You can store any that you don't eat right away in a tightly covered tin and refresh them for a few seconds in the microwave before eating. Not that you will have much left over . . . but you might. You never know. Miracles happen every day.
*Cranberry, Orange and Pistachio Muffins*
Makes 6 large muffins, or 8 medium
Moist and flavourful muffins with just the right amount of tang and sweetness. The cranberry and pistachio topping is so pretty!
2 large free range eggs
80g caster sugar (scant half cup)
50ml of sunflower oil (1/4 cup)
the finely grated zest and freshly squeezed juice of one orange
150g of plain flour (1 1/2 cups)
2 1/2 tsp baking powder
100g fresh or frozen cranberries (1 cup)
50g of fresh or frozen cranberries (1/2 cup)
hand ful of shelled pistachio nuts, chopped
demerara sugar to sprinkle.
Preheat the oven to 180*C/350*F/ gas mark 4. Line a muffin tray with either 6 large muffin cups or 8 medium cups.
Whisk the eggs, sugar, oil, orange zest and orange juice together well. Sift the flour and baking powder into a bowl. Add the wet ingredients all at once and fold together, just to moisten all. Stir in the cranberries. Spoon into the muffin cups, filling them about 2/3 full. Sprinkle the remaining cranberries on top, dividing them amongst each. Sprinkle each with some chopped pistachio nuts and aa generous sprinkle of demerara sugar.
Bake in the preheated oven for 25 minutes without opening the door. When they are ready they should be well risen and spring back when lightly touched.
Remove to a wire rack to cool somewhat before eating. Stire in a anrtight container for up to 3 days. (You can refresh them with a quick burst in the microwave.)
Over in The Cottage today, a delicious Deep Dish Salmon Pie.