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Cherry, Raisin and Walnut Muffins + Cumquat and Almond Muffins

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I wanted to make muffins recently and couldn’t decide on the flavour. What was in the store cupboard led to the design of a couple of new flavour combinations.

I think the cherry is my favourite – great for morning or afternoon tea. If you like a tarter, more “breakfasty” muffin – the cumquat one is delicious warm with butter.

The base mixture is the same before dividing the mixture into two for each combo.

Ingredients – Base Mixture

1 and 1/2 cups plain flour
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/2 cup rapadura sugar* (or dark brown or brown sugar)
1/cup melted butter
2 beaten eggs
1 cup milk
1 tsp vanilla extract
Cinnamon sugar for dusting

*Rapadura sugar has a lovely dark, treacly taste. Available from health food stores and bulk food stores.

Cherry Mixture
1 cup walnuts (1/2 cup walnut meal, 1/2 cup walnut pieces)
1/2 cup whole black cherries (tinned)
1/4 cup large raisins

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Cumquat Mixture
1/2 cup ground almonds
1/2 cup cumquat jam (any citrus jam or marmalade would do)
1/4 cup almond flakes

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Method

Preheat oven to 170 degrees C. Line a 12 cup muffin tin with muffin papers. Lightly spray papers with cooking spray.

For some reason I only managed to make 7 muffins from this mixture – I could have squeezed out 8 at a pinch. I think you should expect to make 8 good sized muffins or 10 smaller ones from these quantities.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the butter, beaten eggs, milk and vanilla extract.

For the cherry muffins, add the walnut meal which you have ground in the food processor to the dry ingredients in one bowl. Add half the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the walnut pieces, cherries and raisins.

For the cumquat muffins, add the ground almonds to the dry ingredients in the other bowl. Add the other half of the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the cumquat or similar jam.

Spoon each mixture into the muffin papers. Sprinkle almond flakes on the tops of the cumquat muffins. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven, and dust the tops of all the muffins with cinnamon sugar.

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