These delicious muffins are perfect for an on the run breakfast or midday snack as they are low sugar and full of goodness. You can make them dairy free if you need to and I’ve put those options on the ingredients list.
I’ve used dried cranberries because they are a firm favourite in our house and they are sweet enough to greatly reduce the original sugar content in the recipe, but you can use other dried fruit options too. Pecans or walnuts would also be a great addition.
I’m a sucker for Bakewell Tart, the combination of almonds and cherries will win with me every time! This is such a quick and easy alternative to the original tart recipe which still retains all the lovely bakewell traditional flavours. The only problem …. they are way too tasty but I work around that by eating one only and putting them away till the next time 😉
The recipe makes a dozen fairy bun sizes but you can use muffin cases too but will probably only get about 8. I used a mix of glace cherries and fresh raspberries with raspberry jam for the centres but you can decide what you would like based on what you have and your personal taste. I would recommend you give the cherries a good wash before using them to prevent them sinking.
One of the easiest recipes on the cozebakes blog has to be for these Berry Muffins. No special equipment needed and they are made in no time. I filled mine with 100g each of raspberries and blueberries but there are lots of options and I’ll list them in the ingredients.
I used tulip cases to make large muffins and got 10 from this quantity. If you use traditional muffin cases you should get about 15.
I have a house full of G & T fans, it’s not my tipple but it’s my son and his girlfriend’s favourite drink and as it was her birthday, I decided to make these cupcakes.
I opted not to use a recipe which incorporates gin into the batter as I felt it would be a very wet mixture and the time to bake could result in a tougher cupcake rather than a light, moist one. Using the lemon drizzle method, I opted instead to brush the baked cupcakes with the gin for it to sink in and flavour the entire bun. There’s also gin in the buttercream (of course there is!) so it’s a treat for gin lovers.
Found this great recipe which results in muffins that are just like the ones you see in the shop. Large, light as air and the perfect dome shape. You need to fill the cases right to the top to get this result and start off with a hot oven to get the initial lift and to prevent them burning, use hot water in some of the tin to produce steam.
I know I’ve mentioned this before but perfect muffins are made in the mixing. Be careful when mixing – less is more in the case of muffins. The more you mix the tougher muffin you will produce.
These cupcakes have a great surprise once you take a bite! Nice chunks of chocolate orange pieces throughout and this adds such a special touch. They are topped with an orange flavoured buttercream and I used the Golden Yellow from the Wilton Gel Dye range to get this shade.
The recipe is originally from Jane’s Patisserie and I’ve changed a couple of things and the method to get a perfect result each time.
These are a great way to get a burst of fruit and healthy berries in the morning and they have no added sugar. A great low fat option also for those “on the run” times you can’t stop.
I used a pack of dried “super berries mix” and some sultanas. It’s up to you what you use but dried fruit will probably give better results. You can add some fresh blueberries for a nice burst in a bite 🙂