Name: Nigella Christmas Muffins: 12 Festive Treats to Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 250 g Plain Flour (or whole wheat flour for a denser muffin); 2 tsp Baking Powder (ensure it’s fresh for optimal leavening); 1 tsp Bicarbonate of Soda (can be omitted if using more baking powder); 150 g Caster Sugar (granulated sugar can be used but may alter texture slightly); 1 tsp Ground Cinnamon (nutmeg can be adjusted for preference); 0.5 tsp Ground Nutmeg (use freshly grated for superior flavor); 3 units Clementines (or Satsumas; lemons can substitute but will alter flavor); 200 ml Full-fat Milk (can replace with plant-based milk); 100 ml Vegetable Oil (or melted butter, can use coconut oil); 1 large Egg (a flax egg can be a vegan alternative); 100 g Dried Cranberries (substitute with raisins or chopped dried figs for variation); 2 tbsp Demerara Sugar (for topping; turbinado sugar is a substitute)

Nigella Christmas Muffins: 12 Festive Treats to Delight

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Discover the joy of baking with these Nigella Christmas Muffins, combining festive flavors and delightful textures for the perfect holiday treat.

Author: inass sped
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

250 g Plain Flour (or whole wheat flour for a denser muffin)
2 tsp Baking Powder (ensure it’s fresh for optimal leavening)
1 tsp Bicarbonate of Soda (can be omitted if using more baking powder)
150 g Caster Sugar (granulated sugar can be used but may alter texture slightly)
1 tsp Ground Cinnamon (nutmeg can be adjusted for preference)
0.5 tsp Ground Nutmeg (use freshly grated for superior flavor)
3 units Clementines (or Satsumas; lemons can substitute but will alter flavor)
200 ml Full-fat Milk (can replace with plant-based milk)
100 ml Vegetable Oil (or melted butter, can use coconut oil)
1 large Egg (a flax egg can be a vegan alternative)
100 g Dried Cranberries (substitute with raisins or chopped dried figs for variation)
2 tbsp Demerara Sugar (for topping; turbinado sugar is a substitute)

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Instructions

Preheat your oven to 200°C (400°F) and line a muffin tin with muffin papers or silicone cases.
In a large mixing bowl, combine plain flour, baking powder, bicarbonate of soda, caster sugar, ground cinnamon, and ground nutmeg. Whisk until blended.
Zest the clementines and fold the zest into the dry mixture. Squeeze the juice from the clementines into a measuring jug, adding milk until the total volume is 200ml.
Pour in the vegetable oil (or melted butter) and beat in the egg with the juice and milk mixture. Mix gently until combined.
Add the wet ingredients to the dry ingredients. Stir gently to keep the batter lumpy for fluffy muffins.
Fold in the dried cranberries evenly throughout the batter.
Spoon the batter into the muffin cases until three-quarters full and sprinkle with demerara sugar.
Bake in the preheated oven for approximately 20 minutes. Check with a toothpick for doneness; it should come out clean.

Notes

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10 g
Sodium: 100 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 20 mg

Find it online: https://sarecipe.com/nigella-christmas-muffins/