Blogmas Day 5: Recipe: Winter Spice Muffins

Christmas is my favourite time of year to play around with flavours and to incorporate some festive spirit into everything I bake. These muffins were adapted from a basic vanilla muffin recipe, injected with some winter cheer and are the perfect afternoon treat with a brew at your desk in the final days at work before the Christmas break. These cakes didn’t last long at all in my house, and as these quantities only make 6, I think I will be doubling up on the mixture next time!

These definitely couldn’t be used as a cupcake base with frosting etc, and work well on their own due to the crisp cafe-style crust and delicate interior, however, if you did want to make them look even more festive, a dusting of icing sugar wouldn’t go amiss. I would pair the muffins with a delicate tea rather than a coffee as the flavour is incredibly subtle and may be washed out completely by something stronger like a coffee; an Earl Grey would be best.

Winter Spice Muffins Header (2).png

Ingredients:

1 1/2 cups or 180g Plain Flour

1/2 Cup or 100g of Caster Sugar

1/4 cup or 50g Light Brown Muscavado Sugar

2 tsp Baking Powder

1/2 tsp Salt

1 Large Egg

1 tbsp Vanilla Extract

1/4 cup or 60ml Vegetable Oil

25g Butter, Melted

1 tsp Cinnamon

1 tsp All Spice

1/2 tsp Ground Ginger

1/4 tsp Ground Cloves

Method:

  1. Preheat the oven to 190C / 170C Fan / Gas Mark 5, and line a muffin tray with cases
  2. In a medium bowl, mix the flour, salt, baking powder, cinnamon, all spice, ginger and cloves and set aside
  3. In another bowl, beat the sugar and egg until combined and slightly increased in volume
  4. To the sugar and egg, whisk in the milk, vanilla extract, vegetable oil and butter until combined
  5. Carefully sieve the dry mixture into the wet mixture and fold. Do not overwork and be mindful that these are muffins and not cupcakes, so the odd lump or two is perfectly fine
  6. Fill the cases evenly, remember this mixture makes 6. The cases should be around 2/3-3/4 of the way full
  7. Bake the cakes for 15-18 minutes or until a skewer comes out clean. The cakes should have a lovely golden brown crust on them
  8. Leave the cakes to cool for around 15-20 minutes before serving

Let me know if you give these a try – I would love to know what you and your loved ones think of them!

Emily x

 

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