Hold on to your waistbands ! After trying out a multitude of healthy fish-based dishes inspired by the meals mentioned in Mike Martin's A Long Ways From Home (click through for my review), I've moved on to the sweet treats and, if there's one thing Sgt. Windflower loves as much as his beloved Sheila, it's dessert ! After his favourite Peanut Butter Chocolate Cheesecake, I opted for a slightly less decadent but equally tasty option, Lemon Cranberry Muffins :
p208 Lyn handed him a cup of coffee and offered him a homemade muffin from a tin. Windflower took both and had a bite of the muffin.
"Very good," he said to the receptionist. "Lemon cranberry, my favourite. Did you make these?"
Lemon Cranberry Muffins
175g dried cranberries
280g plain flour
2 tsp baking powder
50g coconut oil
75g butter spread/margarine/softened butter
a pinch of salt
a squeeze of lemon juice + 1tsp lemon zest or 2tsp lemon extract
3tbsp lemon curd
150g caster sugar
1 bar (200g) white chocolate
Cream together the coconut oil/butter/margarine and the sugar.
Beat in the eggs, one at a time. Add the salt and lemon juice/zest/extract.
Mix in the flour/baking powder in three parts, alternating with the milk in two parts. Stir through the lemon curd.
Pour in the dried cranberries and gently fold them into the batter.
Pour into silicon muffin trays - I got 18 reasonable sized ones.
Bake at 180°C for 10-15 minutes until a sharp knife stabbed in the middle comes out clean.
Melt the white chocolate and drizzle it over the tops when they have cooled.
Fancy cooking the books? Head over to the #readcookeat challenge over at Chez Maximka.