Today’s recipe just screams autumn, right? When baking whole house smells of cinnamon and that is one of the most comfting thing for me. I started looking for something nice to have my brandy butter with (yes, Christmas is already on my mind) and I was set on dried fruit loaf. But since hubby is traveling, whole loaf would be much too much and I decided to go with muffins, packed with dried cranberries and nuts. And brandy butter goes reeeally well with them:)
Ingredients: (makes 8 muffins)
1 cup water
1 cup sugar
1 cup dried fruits, nuts etc.
3o grams butter (1 ounce)
1 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Put water, sugar, butter, dried fruits in a small bowl and heat until sugar dissolves and butter melts. Let cool a little bit.
Stir in flour, cinnamon and soda, mix.
Pour into muffin forms and bake in 180°C for about 2o mins. That’s it:). The recipe is ectremely easy and quick, I’m quire sure everyone will like them!
Most of the time I’m not the biggest fan of baking muffins. Weirdly, I feel that they are just to quick to make and I can’t fully enjoy the baking process. Sometimes however, I feel sudden necesity to eat something very chocolatey:). Then, this recipe comes in handy. It’s a variation of Nigela Lawson’s famous chocolate chip muffins.
Ingredients (makes 6):
1 teaspoon baking powder
1/4 teaspoon bakin soda
1 tablespoon cocoa
80g powder sugar
45ml canola oil/coconut oil
1 small egg
1/2 teaspoon vanilla
100g chopped chocolate truffles (more if you need, I know I do)
* I used a mix of dark, milk and white truffles:)
In one bowl mix all dry ingredients, and in another all the wet ones. Pour the wet mixture into the dry one. No need to be too careful about this, you can even leave some bumps. Then mix in chopped truffles, leaving some to sprinkle on top.
Bake around 20 minutes in 200ºC.