Tuesday, 1 December 2015

Clementine and Cranberry Christmas Morning Muffins with Waitrose #MakesChristmas

Ding Dong Merrily On High! The festive season is so close now you can almost smell the turkey roasting, taste the Christmas pud, feel the pinch from errant Christmas tree pine needles underfoot and hear the choirs of angels (that'll be the local primary school nativity in full, warbling voice then).  

But what makes Christmas for you? Is it one of the ten million turkeys we eat on December 25th? One of the cheesy jokes in the 300 million crackers we'll collectively pull? Searching the attic for the box of dog-eared Christmas baubles to decorate one of the six million Christmas trees sold in Britain each year? What exactly might it be for you? Well, that's exactly what Waitrose are asking in their Waitrose #MakesChristmas campaign. Join in to win personalised festive gifts plus one lucky winner will receive the grand prize of the ultimate Christmas dinner for twelve people

This year Waitrose have also launched a Christmas Signature Spice Mix, used in products across the store from their fruitcake, hot chocolate and even their festive candles. And of course its the perfect sweet spice to add to your Christmas baking. Meanwhile, I've added a festive twist to bake these scrumptious Clementine and Cranberry Christmas Morning Muffins with the Signature Spice Mix.

Muffins make a tasty Christmas morning snack and shouldn't fill you up before the main turkey-filled event. Plus, for supreme ease, you can make the batter the evening before, pop it in the fridge overnight and bake in the morning.

Clementine and Cranberry Christmas Morning Muffins

100g softened butter
100g demerara sugar, plus 2 tsp for sprinkling
2 eggs
250g plain flour
2 tsps baking powder
1 tsp bicarbonate of soda
2 tsps Waitrose Christmas Signature Spice Mix
100g dried cranberries
Zest of 2 clementines
150ml natural yogurt
2-3 tbsps milk

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with muffin cases.
2. Beat the butter in a food mixer until it is very soft. Add the sugar and beat well, followed by the eggs
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spice and mix well. Stir in the cranberries and clementine zest

4. Fold half the dry ingredients into the butter mixture, followed by the yogurt and milk. Fold in the remaining dry ingredients, being careful not to overwork the mixture
5. Divide between the muffin cases and sprinkle over a little extra sugar before baking for 20 minutes or until risen and golden brown. Allow to cool slightly before serving

Baker's notes...

  • Key to light, fluffy muffins is creaming the butter until it becomes the consistency of mayonnaise
  • Muffins don't generally keep very well and are best eaten soon after baking

Please note Waitrose kindly sent me their spice to develop this recipe, alongside a voucher to cover ingredient costs and one of their festive hampers to enjoy


  1. These look delicious and make me feel so festive!

  2. I love the craggy tops of these muffins, so tempting with a dusting of icing sugar.


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