Muffins are a staple of American eating and are almost as popular here.


  • 225 g plain flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
  • 110 g cranberries
  • 1 bramley apple (peeled, cored and chopped)
  • 50 g caster sugar
  • 2 eggs – beaten
  • 110 g butter
  • 150 ml sour cream


  • Pre-heat the oven to 180°C/Gas Mark 4. Lightly grease a muffin pan or line with paper cases – the mixture will make 8-10 muffins.
  • Sift together the flour, baking powder, bicarbonate of soda and spices.
  • 4. Make a well in the centre of the dry mixture. Add the cranberries, apples and sugar.
  • Pour in the eggs, butter and sour cream. Lightly mix the wet ingredients, then quickly stir in the flour mixture. Do not over mix – it does not matter if there are some floury patches.
  • Spoon the mixture into the prepared muffin pans. Bake the muffins for 15-20 minutes, until well risen, browned and springy to the touch. When cooked, wrap in a tea towel and allow to cool.
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