Friday, February 5, 2010

Cranberrries are Good For You - So Don't Feel Guilty Baking This!

I'm still going through the recipes of the baking book I recently bought. Today I decided to make the Cranberry Muffins! I bought Cranberries in a packet at the supermarket's baking aisle just for this occasion. And it's quite simple to make!

I first melted five and a half tablespoons of softened margarine. Because it was in the fridge I melted it on low heat until it was a liquid. I then moved it to a bowl, ready to be mixed with the rest of the ingredients. 

 I then added 100grams of caster sugar to the softened butter.

Beat them until the mixture became soft and light. 

Next I added 1 large egg to the butter and sugar. Beat it lightly until mixed in completely. Then add 2 tablespoons of milk to the mixture.

I then added 100grams of self-raising flour and 1 teaspoon of baking powder to the mixture.

This is what the mixture looks like after all the ingredients are added. But there's still one vital component left to add!

      The Cranberries!!!

Spoon the mixture in about three-quarters of the way, because it will rise! Put it in a preheated oven of 180C and leave for 30 minutes. 


Take out of the oven after 30 minutes or when golden brown.


And this is the final result!

A very nice recipe and cranberries are good for you, so you don't feel quite guilty for eating the muffins!

However, what I don't understand is although it says it makes 14 cupcakes/muffins, it only made 8. I'm not sure why this is, because I followed the measurements exactly. 

Here's a recap of the recipe and method:


(Makes 14)

5 1/2 tbsp butter or soft margarine, softened
100g caster sugar
1 large egg
2 tbsp milk
100g self-raising flour
1 tsp baking powder
75g cranberries 


1. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg, then stir in the milk. Sift in the flour and baking powder and, using a large spoon, fold them into the mixture. Gently fold in the cranberries. Spoon in the mixture into the paper cases.
2. Bake the cupcakes in a preheated oven, 180C/350F, for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack to cool.

And as the French say Bon Appetite, the Egyptian say, Bel Hana Wel Shefa!


  1. I really wanna make this, but last time I made something like it, all the fruits sunk to the bottom, how do I make them spread evenly throughout the muffin? and btw, I had a go at making those Monday Muffins and can I just say how amazing they were? I am definitely keeping that recipe, thanx!

  2. Well.. it depends on the thickness of the muffin batter. If it wasn't thick enough, the fruits would sink to the bottom. Try placing the fruits on top and pushing them just a little bit in? I hope that works :)
    Yay you made the chocolate muffins!! Did you take any photos? If you did, why not sharing them on your blog? I'd love to see how they turned out :)

  3. Fatima, So happy that you made the muffins and they turned out great! That's the whole point of this blog, so we're so happy that we're making a little difference :) Just like Mariam said - it should be thick so the fruits don't sink. Hope you can spread the word to your friends about this blog too :)

  4. Thanx for the tip! Someone else said that I should try coating the fruit in flour first before mixing it into the batter so I'll try and do that! And @Mariam: I made another batch of muffins so I could take pictures of them and inshAllah, the next post will be on those amazing muffins! Thanx again!

  5. Fatima, I tried that tip - coating the fruit in flour - and basically I ended up with lumps of flour in my mixed batter with the fruit! I think I over did it with the coating because I also read that it helps to coat it with flour but perhaps lightly! I'm not sure how light to do it though. :)




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