Swedish Christmas Muffins Recipes

Steps:

• Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients.
• If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened.
• Mix flour, baking powder and salt in a large bowl.
• Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients.
• Stir lightly and quickly fold in berries.
• Batter will be lumpy.
• Fill muffin cups three-fourths full and bake until tester comes out clean.
• Bake at 400 to 425 degrees 20 to 25 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tray with paper muffin cases.
• Melt the butter in the microwave or a small pan over a low heat, then set aside to cool for 10 mins. Meanwhile, mix the flour, bicarb, sugar, cinnamon and nutmeg in a large bowl with a pinch of salt.
• Add the yogurt, vanilla and eggs to the cooled butter and mix well. Pour the wet ingredients into the dry ingredients along with the orange zest, chocolate and dried cranberries. Mix well until there are no pockets of flour.
• Divide the mixture evenly between the paper cases, then bake for 30 mins until risen and golden. Check they're cooked by inserting a cocktail stick into the centre of one of the muffins (choose one in the centre of the tray). If any wet cake batter clings to the skewer, return to the oven for 5 mins.
• Remove the muffins from the oven and leave to cool in the tin for at least 10 mins. Meanwhile, mix the icing sugar with enough of the orange juice to make a loose icing. Brush the orange glaze over each muffin, then sprinkle with a little pearl sugar, if using. Leave to cool before eating. Will keep in an airtight container for up to five days, or frozen for up to two months.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, beat eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in carrots, apple, coconut, fruit and raisins. Fill 16 paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. For frosting, combine butter, cream cheese, sugar, juice and vanilla in a bowl; beat until smooth and creamy. Spread over muffins. Sprinkle with cherries.