Sunday, November 25, 2012
Christmas Crumble Muffins
Christmas Crumble Muffins - Christmas - crumble - muffins all rolled into one, perfect. The muffins are filled with dried cranberries, sultanas, raisins, and black spiced rum, the buttery crumble is perfumed with cinnamon.
These are go large and there was far too much batter for the recommended 12 and will make 16 smaller cupcakes by half filling the cupcake cases. There's a very generous amount of crumble topping too, I'm going to make 16 muffins next time.
I'm not too sure who the recipe belongs to but I've adapted it. Maybe the recipe is written by Annie Bell, I seem to be making quite a lot of her recipes recently. I have now found the original recipe - I thought so, it's another great recipe by one of our best cookery writers Annie Bell.
This is a fabulous bake and ticked all the boxes - hope you have a go at making these.
They freeze perfectly and can be refreshed and gently warmed in the microwave, if you use foil cases remove them before refreshing.
Listening to Chris Evans on Radio 2 this week, he made the comment that all lovely Christmas foods should be for Christmas Day and two weeks after that. I feel really guilty now..........
35g dark brown muscovado sugar
35g light brown sugar
70g chilled and diced unsalted butter
100g plain flour
⅓ tsp cinnamon powder
Whiz the above in the food processor until it takes on the look of breadcrumbs, put to one side.
180g diced unsalted butter
180g light brown sugar
3 eggs + 1 egg yolk
50ml dark rum - I used a black spiced rum
40g dried cranberries
180g plain flour
¾ tsp baking powder
icing sugar to decorate
1. Line a cupcake tin with either 12 or 16 cupcakes.
2. Preheat the oven to 190ºC.
3. Put the butter and sugar in a food processor and whiz until fluffy, add the eggs one at a time whilst still whizzing, add the egg yolk. Now add the rum, it will look curdled but no worries.
4. Toss the sultanas, raisins and dried cranberries in some of the plain flour.
5. Pour the batter into a large bowl. Sieve over the flour and baking powder, fold into the batter.
6. Fold in the fruit.
7. Half fill 16 cupcake cases or use all the batter mix in 12 large cupcake cases.
8. Sprinkle the crumble mix over the top of the batter.
9. Bake for 25 minutes or until cooked.
10.Once cool dust with icing sugar.