It’s been a while since I met up with the girls from the Swiss knitting group on Ravelry; the last time I met them was eons ago in Zurich and since then, I’ve always had an excuse for not showing up. Maybe it has something to do with my lacking of knitting and more of everything else. As promised, I decided to make some baked goodies for the ladies while we chat, gossip and knit away. The question, of course, would be how to smuggle them into Starbucks. But that aside.
These little babies (photo taken above with Nil’s trusty Canon camera) here are a modification of a cranberry poppyseed muffin recipe that I have in one of my baking pocketbooks. I remember seeing some poppyseed on sale at the bigger Coop stores but was too lazy to go all the way there when I bought my supplies last Saturday with Nil. So I opted for some chopped almonds instead. While preparing the ingredients, I realized that I had some hazelnut in as well so why not? The result is a wonderfully moist, not sweet muffin with a slight crunch to it – excellent for tea or breakfast…Nil even gave it his thumbsup with “it’s PERFECT!!!!”. 8)
Note that the recipe originally called for everything in ounces but I work in grams, hence the “uneven” measurements below.
Cranberry Nut Muffin
113 gms unsalted butter
1 1/2 cups crème fraîche*
2 large eggs
284 gms plain flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
227 gms brown sugar
70 gms hazelnuts & chopped almonds
72 gms dried cranberries
1 tsp maple syrup
1 tsp honey
* I used about 3.5 dl or 350 ml of crème fraiche
- Preheat oven to 190 C or 375 F. Line muffin tins with greaseproof or baking paper so that they resemble muffin cases. Melt the butter, leave to cool for a minute or two, then beat in the crème fraîche, followed by the eggs and the vanilla extract.
- In another bowl, mix the flour, baking powder, baking soda, salt and sugar. Stir this gradually into the sour cream mixture along with the cranberries & nuts until the flour is coated but the batter remains lumpy.** It is okay if there are tiny lumps of flour in the batter.
- Fill each of the prepared muffin cases with the batter (about 2/3 of the cases) and bake for 20 to 25 minutes. Test with a skewer – it should come out clean if muffins are done. Lift onto a cooling rake, brush the tops with some maple syrup & honey mix. Serve while warm or for breakfast/tea.
** DO NOT, I repeat, DO NOT do this step with an electric mixer. It may and often results in overbeating which will give your muffins a dense and dry texture because of gluten formation.