Saturday, January 2, 2016


source  :   Christine's Recipes ; thanks...

Ingredients :  

      1  egg  grade A/B
    70  gm  caster sugar
  100  gm  unsalted butter
  120  gm  plain flour/all-purpose flour
    40  gm  corn flour/corn starch
1 1/2  tsp  baking powder
    65  ml   buttermilk (or milk)
    60  gm  dried cranberry
    25  gm  walnuts, roughly chopped
   1/2  tsp  orange zest  (only orange part)
   1/8  tsp  salt

Method :

1.  Preheat oven to 180'C/356'F.

2.  Melt butter in a microwave oven or in a bowl over simmering water.

3.  With an electric mixer, beat the egg and sugar until fluffy and pale, about 5 minutes.

4.  Mix in the melted butter, buttermilk, orange zest and combine well.

5.  In a large bowl, combine plain flour, cornflour, baking powder and salt.  Sift in egg mixture in batches, combine well between the adds with a spatula.  Make sure that you don't over-stir.

6.  Stir in cranberry and walnuts.  Spoon batter into lined muffin tray holes.

7.  In the preheated oven, place the muffin tray on the middle rack, while on the bottom rack place a baking pan filled with water halfway in order to keep the muffins moist. 

8.  Bake for about 20-25 minutes, until muffins turn golden brown.  Remove from oven and let cool on a wire rack for 2-3 minutes.  Serve warm or let cool completely and store in an air-tight container.  They can be kept for a few days.

(Yields :   16 pcs mini)

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