You better run, run just as fast as you can if you want to get some of these gingerbread and cranberry muffins. 'Cause they smell pretty delicious while they're baking and I like to eat them when they come out of the oven and are still warm.
But seriously don't stress, they are so easy that you can whip up another batch in no time so if they all get snaffled up.
I made up these gingerbread and cranberry muffins for the kids lunch treats yesterday and then I decorated the left overs for afternoon tea.
At this time of year it's easy to go into sugar overload and my kids diet has not been as great as I would like it. They have been having way more fast food than I would choose for them when they are out at other activities. We normally eat pretty well with lots of vegetables and I've noticed they are pretty tired and cranky at the moment.
But y'know sometimes I want to give them a treat and although I did decorate a couple super fancy for the photo's the actual muffin are wholemeal and have fruit in them so I didn't feel too guilty when I served them up.
Gingerbread Muffin (makes 12) recipe adapted from Sweets on a Stick
I send these to school unfrosted but for special occasions you can add the simple cream cheese, butter frosting (recipe below). Gingerbread decorations and sprinkles are optional, make your own or see the links before for easy pre-made versions (see aff. links at end of recipe).
2 1/4 cups wholemeal self raising flour
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 cup olive oil (I use light which means light flavour not lo-fat)
3/4 cup buttermilk
2 large eggs
1/3 cup treacle
1/4 cup brown sugar lightly packed
1 1/2 cups dried cranberries
Preheat oven to 160C (325F) and line 12 hole muffin tin with paper cases.
Place all ingredients in a large mixing bowl and mix by hand until combined.
Spoon mixture into paper cases.
Pop in oven for around 23 minutes they are done when a skewer comes out clean.
Allow to cool on wire track.
You can eat while still warm
Simple Cream Cheese Butter Icing
30g cream cheese
30g unsalted butter
3/4 cup icing sugar, sifted
Mix together all ingredients until light and fluffy.
Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!
Published in the USA in 2011 the book is still available at Amazon and many online bookstores.Affiliate links may earn me money and contribute to supporting this blog.
Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.
