From Mum’s Old Recipe Book: Christmas Morning Cranberry Muffins

I know it’s not Christmas, and I know I mentioned Christmas once before already this summer. Blame it on the patchwork. For some reason best known to Self-of-a-few-days-ago I am piecing some Christmas fabric at the moment. Presumably then-Self thought it would be an excellent ruse to try to sell Christmas cushion-covers or a Christmas quilt top in July/August. Who knows?

(Oh dear, five Christmases!)

However, that’s what they’re called, according to Mum. And after all who’s likely to be cooking muffins on Christmas Day itself? Need a few practice runs.

(Seven!)

CHRISTMAS MORNING CRANBERRY MUFFINS (eight, sorry)

  • 1 cup cranberries
  • 1/4 cup white sugar
  • 1 1/2 cups all-purpose flour

I had to look up ‘all purpose flour’. It’s is in Mum’s own handwriting but I notice everything’s in cups so this may originally have been an American or Canadian recipe. According to the internet British plain flour can be substituted for ‘all-purpose’ in all recipes, except bread.

  • 1/4 cup white sugar
  • 2 tsps (teaspoons) baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp mixed spice
  • 1 beaten egg
  • 1/4 tsp grated orange peel
  • 3/4 cup orange juice
  • 1/3 cup melted margarine
  • 1/4 cup chopped walnuts

Coarsely chop cranberries. Sprinkle with 1/4 cup sugar. Set aside.

In bowl stir together flour, 1/4 cup sugar, baking powder, salt, cinnamon & spice. Make a well in the centre.

Combine egg, orange peel, orange juice & melted butter. Add all at once to the flour mixture to moisten. Fold in cranberry mixture and nuts.

Fill greased muffin tins and bake at 375º F for 15-20 minutes or until golden.

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