Cranberry Craisin Muffin... Mood = Merry

I don't know about you, but winter is one of my favourite times of the year. I love wearing the scarves, thick puffy coats and my lovely DOMAKAYA hat and Gloves that my friend KOKO makes. I Love the twinkling lights strewn along the streets of London and the Christmas vibe that is in full force over here. It puts me in such a good mood and for some reason i get very inspired to cook.

Now in this amazing time, there are also amazing foods to indulge in and i am like a bulldozer, non stop baking and non stop eating! On thanksgiving i made my client some muffins and they were just so moorish and juicy and full of colour and bite. they were covered with a lovely streusal topping which was an added bonus.

I used 2 kinds of cranberries for this and use vegetable oil instead of butter. The fresh cranberry gives this a sour and bursting punch, and the craisin (dried Cranberry) gives this a sweet and chewy texture. Both work together so well and make this a muffin not to be forgotten.

Recipe:

250g Mixed Fresh Cranberries and Craisins
150 ml milk
240g flour
115g caster sugar
115ml vegetable oil
2 eggs
1/4 t Bicarbonate of Soda
1/4 t salt
1 t Vanilla extract

Streusal:

35 butter
50 Flour
60 Sugar

Method:

• Make your struesal first but mixing together the flour and butter to make a resemblance of breadcrumbs, like a crumble topping. then add the sugar and set aside

• Mix the oil and sugar together

• Add the eggs.

• Add the milk and mix well, scraping down the sides!

• Add the sifted flour, salt and bicarbonate of soda.

• Add the vanilla and then add the cranberry mix.

• Line a muffin pan with cases and fill all the way to the top.

• Coat each muffin with the streusal and place in a hot oven at 180 degrees C.

• Cook for about 20-25 minutes.

Eat warm with tea or just whenever you are feeling festive!

Love the holiday Season!!!!