Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.

Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

 

Chocolate and Cranberry Hot Cross Buns

What you need:

  • 400g  Odlums Strong Flour
  • 2 TBLS Cocoa
  • Pinch of salt
  • 1 X 7g Dried yeast Sachet
  • 50g/2oz Butter ,melted
  • 50g/2oz Light Brown Sugar
  • 1tsp Mixed spice
  • ¼ tsp Grated Nutmeg
  • 200ml Milk, warm
  • 1 Egg beaten
  • 150g/5oz       White/Dark  Chocolate chips
  • 100g/3.5oz    Cranberries
  • ¼ cup runny honey or melted apricot jam to glaze

How to:

  1. Pre-heat the oven to 180C/350F/Gas mark 4, line a baking tray with non-stick parchment.
  2. Place the melted butter in a medium bowl add the sugar, mixed spice, nutmeg and pinch of salt, stir in the warm milk add the egg and whisk well.
  3. Sift the flour and cocoa powder into a large bowl, sprinkle on the yeast to one side of the bowl. Make a well in the middle of the flour and pour in the liquid, stir really well to bring the mixture into dough. Knead for 5 minutes until the dough forms a smooth mound.
  4. Stretch out the dough as flat as possible, sprinkle with the chocolate chips and cranberries, fold over the dough and knead for a further 5 minutes.
  5. Place the dough in an oiled bowl, cover with cling film and leave in a warm place to prove, it may take one or two hours, it should double in size.
  6. When the dough is ready, tip it onto a floured surface, knock it back and knead for a few minutes.
  7. Divide the dough into 12 equal buns, form into a neat round and place on the parchment repeat with the remaining pieces of dough leaving space between each bun.
  8. Cover with oiled cling film and allow rising once again, probably 30-40 minutes.
  9. Bake for 25-30 minutes until the buns spring back when touched, remove to a cooling rack. Brush with warmed runny honey.
  10. Pipe icing onto cooled buns in a cross and allow to dry.

Cooks Tips!  Kids love these, great dusted with edible glitter or sprinkles.

Chocolate and Cranberry Hot Cross Buns

What you need:

  • 400g  Odlums Strong Flour
  • 2 TBLS Cocoa
  • Pinch of salt
  • 1 X 7g Dried yeast Sachet
  • 50g/2oz Butter ,melted
  • 50g/2oz Light Brown Sugar
  • 1tsp Mixed spice
  • ¼ tsp Grated Nutmeg
  • 200ml Milk, warm
  • 1 Egg beaten
  • 150g/5oz       White/Dark  Chocolate chips
  • 100g/3.5oz    Cranberries
  • ¼ cup runny honey or melted apricot jam to glaze

How to:

  1. Pre-heat the oven to 180C/350F/Gas mark 4, line a baking tray with non-stick parchment.
  2. Place the melted butter in a medium bowl add the sugar, mixed spice, nutmeg and pinch of salt, stir in the warm milk add the egg and whisk well.
  3. Sift the flour and cocoa powder into a large bowl, sprinkle on the yeast to one side of the bowl. Make a well in the middle of the flour and pour in the liquid, stir really well to bring the mixture into dough. Knead for 5 minutes until the dough forms a smooth mound.
  4. Stretch out the dough as flat as possible, sprinkle with the chocolate chips and cranberries, fold over the dough and knead for a further 5 minutes.
  5. Place the dough in an oiled bowl, cover with cling film and leave in a warm place to prove, it may take one or two hours, it should double in size.
  6. When the dough is ready, tip it onto a floured surface, knock it back and knead for a few minutes.
  7. Divide the dough into 12 equal buns, form into a neat round and place on the parchment repeat with the remaining pieces of dough leaving space between each bun.
  8. Cover with oiled cling film and allow rising once again, probably 30-40 minutes.
  9. Bake for 25-30 minutes until the buns spring back when touched, remove to a cooling rack. Brush with warmed runny honey.
  10. Pipe icing onto cooled buns in a cross and allow to dry.

Cooks Tips!  Kids love these, great dusted with edible glitter or sprinkles.

Kate McDermott’s Cranberry Pie

kate's cranberry pie

You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.

 

Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.