29 November, 2015
Cranberry, walnut and parmesan muffins
These cranberry, walnut and parmesan muffins are the best muffins I’ve ever made. And I am not saying that just because I was hungry when I tried them, as everything tastes like out of this world if I am hungry, but because they really are delicious. And about being hungry, one tip from me, make sure you have something to eat before you go shopping, otherwise you’ll end up buying half the supermarket, like I tend to do. And not even nice stuff, but all kind of yucky sweets that l wouldn’t otherwise buy. So, keeping that in mind, my shopping basket looked a lot better this time and l also bought some lovely cranberries, and I knew exactly what I was going to bake.
Fresh cranberries can have a bitter taste, which makes them perfect in baking sweet and savory desserts. And then l love walnuts, they are packed with vitamins and minerals, making them a superfood. My love affair with cheese is well known, so I really had to add a tiny bit too. Muffins can be enjoyed anytime, and they go really well with a cup of tea, coffee or hot chocolate. Perfect for a Sunday afternoon.
- 225 g plain flour
- 55 g caster sugar
- 55 g butter
- 2 tsp baking powder
- 1 tsp vanilla extract
- 100 g fresh cranberries
- 40 g walnuts
- 25 g parmesan
- 1/2 tsp salt
- 2 eggs
- 175 g milk
- Preheat the oven to 200 degrees C.
- In a large bowl, sift the flour and add sugar, baking powder and salt and mix well.
- Add the butter to a heatproof bowl and melt it over a pan of simmering water. When melted, set aside and leave to cool.
- Crack the eggs in a pan and whisk slightly.
- Pour the milk over the eggs, add the melted butter and mix well.
- Now you can also add the vanilla extract, but if you prefer lemon or rum, that is absolutely fine.
- Make a well in the middle of the dry ingredients, then pour in the liquid ingredients.
- Use a silicon spatula to mix well.
- Chop the walnuts finely, then add them to the bowl together with the fresh cranberries.
- Line the muffin tin with twelve muffin cases.
- Divide the mixture evenly between the prepared muffin cases. Best to use a teaspoon, as the mixture can be quite sticky.
- Grate some parmesan cheese and sprinkle on top of each muffin.
- Bake in the oven for 20 minutes, until the muffins turn golden brown and are well risen.
- Transfer to a wire rack and allow to cool completely.