How to make Cranberry Muffins and Cranberry Upside Down Muffins

Cranberries are not only a lovely tasting fruit, they also have medical qualities. And they are full of Vitamin C.

But we don't want to know that! The most important thing is how tasty they are! I discovered Cranberry Muffins a while ago. I always bought the obvious ones, like chocolate or berry. Then, one day I was browsing through the shop and saw them. So I decided to give them a try.

Now I am hooked. But like anything else they can be quite expensive. So I decided to give it a try to make my own. Well, to be honest the first batch didn't come out so well, but being known for my stubbornness I tried again. And the result was delicious! Even if I do say so myself! Well they say all great cooks try their own food. Not that I am a great cook, but at least I haven't burned the house down just yet!

Here's the Recipe

Before you start, always preheat the oven. This will make sure that when you place the muffins in to cook, they will not start to sink before the oven gets hot. Then, line 12 deep muffin tins with paper cases.

Ingredients

350g/12oz/or 3 Cups of Plain Flour

15ml/1 tsp Baking Powder

A Pinch of Salt

115g/4oz/ or 1/4 cup of Caster Sugar (very fine sugar)

2 Eggs

150ml/ or 1/4 pint/ or 2/3 cup of Milk

50ml/2fl oz/ or 4tbsp Corn Oil

Finely grated rind of 1 Orange

150g/5oz Cranberries

Makes 12

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Method

Mix the flour and baking powder, then add salt and caster sugar together.

In a mixing bowl, lightly beat the eggs with the milk and oil.

Then add to the dry ingredients and and blend to make a smooth batter.

Stir in the orange rind and Cranberries.

Divide the mixture between the muffin cases and bake for 25 minutes until the muffins are are risen and golden.

Leave to cool in the tins for a few moments, and serve warm or cold.

If you want something a little bit different, why not try these Cranberry upside down Muffins? The cooking instructions are slightly different, as you can see. The muffins are soaked in a lovely cranberry sauce. Yum!

Ingredients the same as above for the Muffins.

350g/12oz/or 3 Cups of Plain Flour

15ml/1 tsp Baking Powder

A Pinch of Salt

115g/4oz/ or 1/4 cup of Caster Sugar (very fine sugar)

2 Eggs

150ml/ or 1/4 pint/ or 2/3 cup of Milk

50ml/2fl oz/ or 4tbsp Corn Oil

The mixing preparation is the same as above.

Cranberry Sauce

1 1/2 Cups of Fresh or Frozen Cranberries

3/4 Cup Granulated White Sugar

1 Tablespoon of Orange Juice or Water

1 Tablespoon of Grated Orange Zest (Skin of Orange)

Method

Place the Cranberries in a medium size saucepan. Add sugar, orange Juice or water, and orange zest. Cook over medium heat, stirring frequently. Cooking is usually 10 minutes, you will be able to tell when it is ready because the sugar will disolve and the Cranberries will pop open. When it is ready set it to one side to cool.

When both the muffin batter is ready, and the sauce is cooled, scoop the cranberry sauce into the cases first. You must remember to do this to make the recipe work.

After you have poured the cranberry sauce into the paper cases, very gently place the batter on top of each one. Cook for 15 to 20 minutes. To check whether they are ready, stick a toothpick or thin knife in to see if it comes out clean.

When the muffins are cooked, take them out of the oven and leave to cool in their cases.

When cooled, gently turn them upside down and place on a cooling rack so that the Cranberry topping is face up.

And there you have it! Lovely warm, soft, Cranberry Upside Down Muffins. Yummy!