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Mother and daughter in the kitchen cooking

Fruity festive treats

Don't be afraid to break the tradition of eating mince pie after mince pie this Christmas. These delicious muffins combine the warming spiciness of gingerbread with the light fruitiness of cranberries. So as you reach for another jar of mincemeat, why not try something that will keep you feeling festive and will no doubt satisfy your sweet tooth just the same!

Preparation time: 15 minutes

Cooking time: 25 minutes

(makes 16)

Gingerbread and cranberry muffins


Ingredients:

  • 250g (9oz) wholemeal flour
  • 250g (9oz) plain flour
  • 75g (3oz) demerara sugar
  • 2 teaspoons bicarbonate of soda
  • 2 tablespoons ground ginger
  • 125g (4oz) butter
  • 175g (6oz) black treacle
  • 175g (6oz) golden syrup
  • 2 large eggs
  • 225ml (8 fl oz) milk
  • 150g cranberries (or more depending on how fruity you want them!)
  • Icing sugar

Method:

  1. Pre-heat your oven to 200C / 400F / gas mark 6. Place 16 muffin cases on to a large baking tray.
  2. Put the flour, sugar, bicarbonate of soda and ginger in a bowl and mix well.
  3. Place the butter, chopped into small pieces, into a pan with the treacle and golden syrup. Heat on a low temperature until the butter melts.
  4. Whisk the eggs and milk together in another small bowl.
  5. Add the butter mixture and the egg mixture to the dry ingredients and beat until mixed thoroughly. Add the cranberries and mix well.
  6. Spoon the mixture into your muffin cases (though not too full). Bake for about 25 minutes until risen. They should be springy to touch.
  7. Place on a wire rack and leave to cool. Sprinkle icing sugar over the muffins for a festive snow-topped look and serve!

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