Nuffin like a muffin
If you’ve still got cranberry sauce left, it’s clear you’re not using it at any great pace and it’s likely to still be there by next Christmas… unless you make cranberry muffins.
|START||:||30 minutes before|
|PREPARATION TIME||:||10 + 5 minutes|
2 cups SR flour 1 cup cranberry sauce 1 egg
½ tsp cardamom ¾ cup milk ½ cup brown sugar
½ tsp cinnamon ¼ cup vegetable oil 1 tsp vanilla essence
Preheat oven to 200°C. Grease a muffin tray or line it with paper cases.
Sift flour, baking powder and spices together.
Beat cranberry sauce, milk, oil, egg, vanilla essence and sugar together. Fold in flour mixture. Spoon into muffin tray. Cook for 20 minutes until golden brown.
Murray tried his hazelnut cake again today and this time, I oversaw his work and gave him a few pointers and it was very close to perfect. So we let it cool and iced it and treated our colleagues at afternoon tea time.
 Mind you, it will keep till next Christmas so you don’t have to use it up.
 My friend Jenny gave me this recipe and she makes fewer muffins if she has less than a cup of cranberry sauce. “But how do you scale one egg down?” I asked and the answer is that she beats it lightly, weighs it, calculates how many grams she’ll need in the muffins and then uses the rest of the egg in pancakes. (She believes very strongly that there’s a solution for every problem. I believe very strongly that we should get Jill into the U.N.)
 With a chocolate rum ganache because I think it goes well with hazelnuts. (Murray loved it and said he thought it would go well with everything from his breakfast muesli to his evening coffee.)