While my second batch of these this Christmas is cooking in the oven, I thought I might post the recipe.

Now I’m not claiming to have pulled this recipe out of my head, but I did make the low-fat modifications to it. The original recipe can be found here: http://www.taste.com.au/recipes/21077/cranberry+spiced+muffins and yes, I have largely copied the instructions from the original.

The mixing bowl

  • 1 cup (140g) dried cranberries (craisins)
  • 2 cups (300g) self-raising flour (or plain flour with 4 tspn baking powder)
  • 3/4 cup (155g) brown sugar
  • 1/2 cup (70g) pecans, coarsely chopped
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3/4 cup (185ml) milk
  • 1/2 cup (125ml) apple sauce
  • 1 egg, lightly whisked
  • 1 tbs finely chopped pecans, extra
  • 1 tbs brown sugar, extra
  1. Preheat oven to 200°C. Spray/wipe oil through the muffin tray, or line them with paper cases.
  2. Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
  3. Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk milk, apple sauce and egg together in a jug. Add milk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.
  4. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

Lawyer and I love them because they are fruit muffins without sultanas, a highly overused dried fruit when there are so many other interesting dried things. And cinnamon, ginger and nutmeg just scream Christmas.

I think what is making these muffins so fantastic for me is that after years of using an old muffin tray that I have abused and scrapped and scrubbed, I bought a new, teflon coated muffin tray. No more leaving behind half my muffin!