Cranberry & poppy seed muffins

Recipe uploaded by

Alastair Hendy

7 ratings

Recipe by Alastair Hendy

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1. Preheat the oven to 190C/gas 5/fan 170C. Melt the butter, leave to cool for a minute or two, then beat in the soured cream, followed by the eggs and the vanilla extract. In another bowl, mix the flour, baking powder, bicarbonate of soda, salt, sugar and poppy seeds together. Stir this into the soured cream mixture along with the cranberries.
2. Line 10 muffin tins with large discs of very loosely scrunched and lightly oiled greaseproof paper (they should come right up the sides of the tin so they become paper muffin cases). Fill each case generously with the muffin mixture and bake for 20-25 minutes. Test with a skewer - it should pull out clean if muffins are done. Lift on to a cooling rack, spoon over some maple syrup and eat while they are still warm.

340 kcalories, protein 6g, carbohydrate 45g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.98 g

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Really liked these muffins, but don't forget the maple syrup as that adds that little something which makes these special.

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• Silva&Sean

  21 November 2007

  Silva&Sean rated and commented on this recipe

  

  Even better with blueberries. Have made this recipe lots of time & always dependable results. Muffins come out lovely & moist.

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• Charlotte M

  25 January 2008

  Charlotte M rated and commented on this recipe

  

  Made these with blueberries and they were delicious!

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• Eddie030304

  17 March 2008

  Eddie030304 commented on this recipe

  made these yesterday to take to work, every one loved them. I used Blueberry's instead not much flavour diffance but it made th muffin very moist which is what you want. One thing i would say, if you are to try Blueberry's dont pay alot for them as they are expensive! it probably would work great with an alternative berry.

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• ADELE

  04 June 2008

  ADELE rated and commented on this recipe

  

  I made these on Sunday afternoon when my boys had friends over to play. They were really easy to make and lasted half an hour after they came out of the oven(shows how good the are) I made them with blueberries instead and didnt have any sour cream so used greek yogurt intstead. I will be making these again.

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• Danielle

  15 July 2008

  Danielle commented on this recipe

  As it's winter where I live (South Africa,) cranberry's aren't in season, so i used stawberries instead!! They were so delicious, the poppy seeds really complete the recipe!! I will defianlty make them again :)

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• Belkey

  15 August 2008

  Belkey rated and commented on this recipe

  

  I made these yesterday with blueberries and was told by a friend that they were the best muffins he had ever tasted (and then he promptly ate two!).

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• monkey mama

  13 October 2008

  monkey mama rated and commented on this recipe

  

  made these with my 5 year old they were so easy. we substituted dried cranberries dusted with cinnamon as that was all we had. they turned out great and stayed moist for 3 days unlike muffins we have made in the past which are inedible the next day.

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• Betty

  19 November 2008

  Betty rated and commented on this recipe

  

  The recipe made more muffins than mentioned! I didn't mind at all. I made them for the School Xmas Fair on Saturday to sell at the cake stall. I of course had to taste what I'm giving away, and they tasted great! I think I'll be making these for our Xmas breakfast this year.

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Ingredients

• 100g unsalted butter
• 284ml carton soured cream
• large free range egg
• 1 tsp vanilla extract
• 280g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• salt
• 200g golden caster sugar
• 4 tsp poppy seeds
• 140g fresh or frozen cranberries (thawed)
• maple syrup , to serve

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Difficulty and servings

Serves 10

Preperation and cooking times

Prep 15 20 mins

Cook 25 mins

Ingredients

• 100g unsalted butter
• 284ml carton soured cream
• large free range egg
• 1 tsp vanilla extract
• 280g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• salt
• 200g golden caster sugar
• 4 tsp poppy seeds
• 140g fresh or frozen cranberries (thawed)
• maple syrup , to serve

340 kcalories, protein 6g, carbohydrate 45g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.98 g

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