Whilst replenishing my pantry with baking essentials recently I came across a packet of dried cranberries, they were meant to have gone into a Christmas relish but somehow I had overlooked them during the holiday period.
What to do?
One of my mottoes is "If in doubt ~ bake"
It isn't really a motto, I just made it up so that I could share with you this great recipe for chocolate and cranberry muffins which I came across when I googled "dried cranberry recipes".
Cake, Crumbs and Cooking is a great blog authored by a "twenty something baking enthusiast living in the north of England".
Now I don't know whereabouts in the North this young baker hails from but as a "Lassie from Lancashire" and lover of all things to do with baking myself, this blog ticked all my boxes and I signed up to follow along.
If you're a baker or cake maker you might want to check out the recipe too by clicking
here.
Being me, I tweaked the recipe just a little bit.
I didn't have any dark chocolate in the pantry, which is unusual, but I did have a bar of Lait Bricelet, a Swiss milk chocolate with a creamy hazelnut and wafer biscuit filling which I used instead.
Also, a tip that I learned a long time ago when using dried fruit of any kind, always toss the fruit in a little of the flour before adding to the mix.
It helps to stop all the fruit falling to the bottom of your cake or muffin.
A small thing but well worth doing.
Linking this post to Full Plate Thursday over at
Miz Helen's Country Cottage, a weekly gathering of cooks and bakers with recipes and good food to share.
The muffins turned out great, very flavourful - perfect with a cup of hot coffee.
I would just mention though, that if like me you use milk (with or without a sweetened nutty filling) not dark chocolate and don't have a very sweet tooth, you may want to reduce the amount of sugar in the recipe.
Linking also to Kathryns
Muffin Monday @ Talking Dollars and Cents, click on the link for more muffin recipes.
It all began with an email from a sweet blogger friend.
