CRANBERRY WALNUT MINI MUFFINS
December 11, 2016Christmas is in the air. Bought a pack of fresh cranberries a couple of days ago to make cranberry sauce, which was way more than what I needed. I used some in my salads, but I must admit, raw cranberries do not taste as nice as the other berries. Some are sour, some are a little bitter, and my LO wouldn't eat them. She tried one, refused to take a second one and ran away the next time she saw me holding one. Haha!
It's the weekend. We were planning to take our LO for a dip in the pool but it started raining. Then I thought, why not try making some cranberry muffins for teatime since we were just chilling at home the whole afternoon. After browsing through some recipes, I decided to go with this one. They turned out pretty good and I really liked how the walnuts complimented the cranberries :D
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| I really liked the walnut taste. Gonna add a bit more next time :) |
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| They are light and moist too. |
-Adapted from an online recipe-
Ingredients:
(Makes 12 mini muffins)- 45g butter, softened
- 1/4 cup brown sugar
- 1 large egg
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup + 2 tbsp fresh milk
- 1/2 cup fresh cranberries, chopped
- 1/4 cup walnuts, chopped
- Preheat oven to 180°C and line a mini muffin tray with paper cups.
- Beat butter and sugar with an electric mixer til completely blended. Add egg and beat til well combined.
- In a medium bowl, sift together flour and baking powder. Stir in 1/2 the flour mixture to the butter mixture. Add milk and stir til combined. Add the remaining half of the flour mixture and stir til combined.
- Fold in cranberries and nuts. Divide and pour batter evenly into the prepared mini muffin tray.
- Bake in preheated oven for 25-30 mins, or til golden brown and toothpick comes out clean when tested.
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