This is another muffin recipe, but with a Christmassy touch. These simple Cranberry Chocolate Muffins are the perfect festive breakfast idea. They are super quick and easy to make and are a great way of using up extra cranberries left over from making cranberry sauce and Christmas stuffing. I’ve added a bit of chocolate chips as they are just so good with cranberries (and it’s ok to eat a bit more chocolate at Christmas, I think).
I am not in the habit of making icing or spread for my muffins (unlike cupcakes, muffins are perfect on their own) but this time I made an exception. I thought this special time of year calls for a special recipe so I’ve made sweet tasting Matcha Spread to go with my muffins.
Matcha is a powdered form of specially grown green tea. According to the information on the package, matcha has many health benefits, is full of antioxidants and is also a detox agent (this bit sounds a little dubious to me, but is likely to mean something beneficial). Apparently matcha contains 137 times more antioxidants than green tea and 32 times more Vitamin C than green tea (I am just reading the information on the package). So if green tea is a super food (I read somewhere that it is) then matcha must belong to the category of super super foods! Definitely good for us!
If you have never used matcha I suggest gradually adding small amounts to the spread to see if you like it. It has a very strong green tea flavour plus something else, quite peculiar but hard to describe, so you just have to try it for yourself. Alternatively, if matcha is not your thing, enjoy these Cranberry Chocolate Muffins on their own, and perhaps with a little bit of the velvety smooth cheese spread (I used a combination of mascarpone and ricotta).
I hope you give matcha a try and add some colour to your festive breakfast:)
Click this LINK for other festive season recipes:)
Yields 12 muffins
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 and 1/3 cup dried cranberries
- 100 g dark chocolate chips
- 1/3 cup vegetable oil
- 1 cup flour
- 1 cup ground almonds
- 2 teaspoons baking powder
- 2 and 1/2 teaspoons mixed spice
- 2 tablespoons sugar
- 1 egg
- 2/3 - 1 cup milk
- For the matcha spread:
- 100 g each ricotta and mascarpone (low fat if you prefer)
- 1 tablespoon matcha powder
- 3 tablespoons icing sugar
- 2-3 tablespoons lemon juice
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 paper muffin cases.
- Combine the flour, baking powder and mixed spice, stir thoroughly and set aside.
- Whisk together the egg, oil and sugar. Add the milk, cranberries and stir well to combine. Add the flour mixture and stir only until the dry ingredients are no longer visible (half way through add the chocolate chips).
- Spoon the mixture into the muffin cases and bake 23-25 minutes. Yields 12 large muffins.
- Combine the spread ingredients, stir well using a large spoon. Any leftovers can be kept in the fridge (covered) for a couple of days.