Very Merry Christmassy Muffins

This is a very easy and satisfying muffin recipe which you can enjoy anytime of the year.
However, somehow, the flavour of almond, orange and dried fruit creates a very Christmassy aroma.
It's a great treat coming back from a brisk wintry walk to have these with a warm drink of coffee, tea or even mulled wine. :)
These are best as they are still warm. But they can be reheated by oven or microwave.

Ingredients (for 10 muffins)   

• 1 egg
• 60ml of veg oil 

• 125ml of milk

• 100g caster sugar 

• 200g self-raising flour 

• 75g dried cranberries 

• 75g raisins

• 50g of mixed peel 

• Zest of half an orange

• 1/2 tsp of almond extract 

• A handful of flaked almonds 

Method

1. Preheat the oven to 180°C and line a muffin tray with 10 cases.
2. Whisk the egg until it is well combined, then add milk, oil and sugar and continue to whisk.
3. Using a sieve, add the self-raising flour, cranberries, raisins, mixed peel, orange zest and almond extract to the egg and gently mix in.
4. Pour the batter into cases and top with some flaked almonds. Then bake for around 20 minutes until they have risen and are lightly golden.
5. Allow them to cool and then dust the top of the muffins with some icing sugar. 

Apple and Marzipan Mince Pie

Boxing day Baking.

We had a small jar of home-made mincemeat as a present. In the freezer, there was a pot of apple puree which we had made from our neighbour's apples back in October. So, why not bake "mincemeat and apple pies" on Boxing day. Grated marzipan added a lovely nutty flavour and a nice crunch.

Orange zest was added to the pastry for festive flavour. This recipe was inspired by the famous Mary Berry.

Ingredients for the pastry 

• 175g plain flour
• 75g cold butter, cubed
• 25g icing sugar, plus extra for dusting 1 large orange, grated zest only
• 1 free-range egg, beaten

Ingredients for the filling

• 200g home-made mincemeat
• 300g home-made apple puree 
• 125g uncoloured marzipan, grated

Preparation method

1. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
   
2. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
   
3. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.
   
4. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).
   
5. Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
   
6. For the filling, mix the mincemeat with the apple puree until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.
   
7. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.