husband, because he downright loves Canada Day! Even with the rain pouring down he put not one, not two, but three Canadian flags up in your front yard :) So to raise our spirits I headed to the kitchen today armed with some of husband's favourite flavours - berry and maple.
These cranberry muffins have a great texture and a good play on sweet and sour. Although husband thinks the muffin could have been a little sweeter, it complimented the tart cranberries nicely.
The crunchy maple topping wasn't as good as I had hoped. It kind of crumbles off as you are eating the muffin. So two options: 1) push the topping down into the batter before baking or 2) skip the topping and just sprinkle the batter with a hefty serving of maple sugar before baking.
The berry filling is delicious, but you can easily double the recipe and add more to the insides of your muffins if you want.
So give 'em a go and let me know if they brighten up your rainy day :)
1 cup mixed berries (fresh or frozen)
1/4 cup water
1/8 cup sugar
1/2 tbsp cornstarch
-Bring berries, water, and sugar to a boil and let summer until about half the water has evaporated. Reduce to low heat.
-Mix together cornstarch with enough water to make a runny paste. Add to berry mixture, constantly stirring, until berry mixture begins to thicken.
-Continue to cook for 2 minutes over low heat.
-Push through a sieve and funnel into a squeeze bottle. Let cool until needed.
Crunchy Maple Topping
1/4 cup maple sugar
1/4 cup flour
3 tbsp butter
-Mix together in a small bowl and set aside until needed.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups cranberries, chopped
3/4 cup sugar (use 1 cup if you like 'em sweet)
1 cup yogurt (I used raspberry flavoured)
1/2 cup oil
1/2 tsp vanilla
-Preheat oven to 400F. Line a muffin tray with 12 paper liners.
-In a large bowl stir together flour, baking powder, baking soda, and salt. Add cranberries and stir to coat (this will keep them from sinking to the bottom of your muffins).
-In a small bowl mix together eggs, sugar, yogurt, oil, and vanilla. Add to dry ingredients, stirring just until combined.
-Divide batter between 12 lined muffin cups. Top each muffin with maple topping.
-Bake for 15-20 minutes, or until a toothpick comes out clean (mine took 18 minutes).
-Let cool for 10 minutes on wire rack still in the tray. Remove from tray and place on rack.
-Insert the nozzle of the squirt bottle into top of each muffin (as far in as it will go) and squeeze until berry filling starts to ooze out.
-Let cool completely on wire rack.