(Almost) According to Delia: Spiced Cranberry Muffins

Apparently, it only takes one trip to IKEA for Mark to fall in love with all things Swedish. Well, that and a couple of bags of kanelbullar. Which is entirely fair enough. Kanelbullar are very delicious.

Me, I like the display homes they have in IKEA. It’s the nosy curious part of me. Looking at people’s homes. And IKEA do so much better displays than most other furniture or DIY shops. The first time I visited IKEA was when I lived in Sweden as a student. It’s more fun when there’s a chance of actually furnishing a home.

The reason I bring this up is because one of the ingredients in these cakes was found in the food-hall on our way out. I do like the IKEA food-halls. Anyway, I picked up a jar of lingonberry jam, which I’m using as a substitute for both the egg and the cranberries.


I know: all cakes look the same like this…


150g plain flour

1 tsp ground cinnamon

1 tsp ground ginger

1 level dessertspoon baking powder

pinch of salt

zest and juice of 1 lge orange (I just used a splish of orange essence)

1 lge egg (1 tbs jam)

75g golden caster sugar

1 tbsp milk (I used water)

50g butter, melted (cacao butter)

225g cranberries (another spoon or two of jam)

glace icing to decorate

How to make:

Preheat the oven to 200C/gas mark 6 and line a muffin-tray with cases. Delia thinks this makes 6, I got a round dozen.

In one bowl, sift the flour, spices, baking powder and salt. In another, mix the orange zest, juice, egg, sugar and butter. Fold the one into the other (preferably dry into wet). Try not to beat or stir too much, just fold. Fold in the cranberries and spoon into muffin cases.

Bake for 25-30 minutes and leave to cool on a wire-rack before icing.

Banana Blueberry Muffins: Take Two!

So I managed to make soapy muffins last week (not that I’ve ever really tried soap, but you know. It’s one of those flavours you just know…). I want cake, I can’t have “normal” cake (I know, my fault…), and soapy cake is only so good at dealing with the “I want cake” feeling. So I had another go with this recipe. This time it worked. The only thing I did differently was to switch out plain flour + raising agent to self-raising flour.


Because muffins are for building towers...

Because muffins are for building towers…

  • 2 medium bananas, mashed
  • 1 egg
  • 125ml water/cream/milk – my preference is for cream, but that’s just me…
  • 125ml vegetable oil
  • 8oz (250g) self-raising flour
  • 1 cup fresh or frozen blueberries – a punnet; or any other berries or dried fruits that you like

How to Make (about a dozen)

Preheat an oven to 180 degrees C.

Mix together mashed bananas, egg, water, and oil in a large bowl.

Mix in flour until mostly smooth (you will still see lumps from the banana, but that’s okay!). Gently fold the blueberries into the batter.

Spoon into muffin cases and bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes. Remove muffins from tins, and cool on a wire rack. Or just eat. Who wants to wait? Cakes straight from the oven are really yummy!

Purple Paper - what you get when you write Purple Prose!

Purple Paper – what you get when you write Purple Prose!

Banana Blueberry Muffins

Banana Blueberry Muffins

In my hunt for sugar-free cakes and cookies and other such treats, I found a recipe for banana blueberry muffins. It looked good. Banana cakes usually are; blueberries are quite a good ingredient for such things. I thought I’d give it a whirl. What could possibly go wrong?
I collected the stuff required. I did, though, make one change to the recipe. It wanted about 125ml of water, but since I had about that much of cream left over from my chocolate making at the weekend, I thought I’d use it up in the cakes. I mashed banana and stirred in flour. The process went along in a cakey kind of manner. The oven warmed up as it should, the berries managed to spread out relatively evenly throughout the mixture, I didn’t even make too much mess pouring it into cake cases.
I tidied up while they baked. I do like the smell of things baking! They continued in a merry, cake-like fashion. They rose happily and became nice and golden on top. The berries didn’t sink like stones to the bottom, and I even managed not to burn them. All in all, a successful experiment.
However, the reason I am not at this moment sharing the recipe, is that, while edible and not unpleasant, they leave an interesting, soapy kind of aftertaste. It is peculiar, but not disgusting. I feel, though, that this recipe needs further experimentation. Please bear with me while I try to work out what went wrong…