COOKING COMPANION Christmas Muffins


MUFFINS THREE WAYS


MAKES 12


BASIC MUFFIN MIX 375g self-raising flour 200g caster sugar 130ml sunflower oil 1 egg


1.5 tsp baking powder 130ml milk 1 tsp vanilla extract


CRANBERRY & COCOA NIB MUFFINS


150g cranberries (soaked in rum)


100g cocoa nibs Flaked almonds (optional)


CARROT & MIXED SPICED MUFFINS


200g grated carrots 2 tsp. mixed spice


1 Pre-heated your oven to 160C/gas 3.


2 Sieve the flour and baking powder into a bowl, stir in the caster sugar.


3 Mix the oil, egg, milk and vanilla extract together.


4 Make a well in the flour and sugar, pour the milk mix into the well and start bringing the mix together by carefully allowing the dry mix to incorporate into the milk and oil. You can start


TIA MARIA ICING 200g icing sugar


60ml Tia Maria 1 Sieve the icing sugar and


slowly add the Tia Maria to the consistency of a water icing.


A festive muffin (or two) usually does the trick keeping hunger at bay between breakfast and Christmas dinner. Here, Ashburton Cookery School demonstrate how to make a variety of different seasonal muffins that the whole family will enjoy...


2 Carefully spoon over the top of the cooled muffins.


this with a whisk but may need to revert to a wooden spoon as the mixture thickens.


5 Add the cranberries and cocoa nibs (or grated carrots and mixed spice) and mix well. If you are making cranberry muffins, do not over-mix otherwise your mix will turn red.


6 Place 12 muffin cases into a muffin tin.


7 Pipe an even amount of mixture into the cases, top with flaked almonds, if using.


8 Bake for 30-35 mins.


9 Allow to cool slightly in the tin before moving onto a cooling rack.


10 When cool, either dust with icing sugar or, for the carrot muffins, top with Tia Maria icing.


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