Fruity whiskey muffins

Oh no… I can hear you all now… Please! not christmas baking yet.

whiskey-buns-1

I’m so sorry… I just got very excited when I saw that Movies 24 were back with all my favourite christmas films, that I just had to bake up a batch of my christmas muffins to scoff, whilst flicking through the endless list of festive movies.

A few weeks back in work, whilst the Christmas issue of our foodie magazine was in production, the editor set us all to a bake-off against each other.

Fruity whiskey muffins

Given a basic recipe for muffins, our challenge was to make it christmassy. An easy task? Yes. Combine My favourite time of year with my favourite things to bake. So a little bit of googling, LOTS of spice, fruit and Jameson whiskey and I have my winning recipe.

Incidentally neither the hubby nor the small are fond of fruitcake or anything with fruit dotted through it, and yet I couldn’t keep them away from these muffins. I wonder had it anything to do with the mischievous glint in the small one’s eye when he heard the whiskey word!

Fruity whiskey muffins


Makes 12 • Baking time: 20-25 minutes


Ingredients
170g butter melted
170g castor sugar
290g plain flour (sieved)
3 eggs
5 tablespoons milk
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
225g mixed fruit
25g fresh cherries (pitted and halved)
Jameson whiskey (enough to cover the fruit)

For the topping
50g cup brown sugar
10 chopped pecans
1/2 teaspoon cinnamon
2 teaspoons whiskey

Method
1. Soak the mixed fruit in some whiskey the night before.
2. Preheat oven 200c/gas6/(180c fan).
3. Mix all the dry ingredients together. Add in the wet ingredients and stir just until the mixture comes together.
4. Reserve some cherries and fruit for decoration then fold the rest into the mixture.
5. Mix all the ingredients for the topping together.
6. Using an ice cream scoop divide the mixture into 12 muffin cases, decorate the tops with remaining fruit and cherries and sprinkle over the topping. Bake for 20-25 minutes.
7. Leave to stand for 5 minutes then turn out onto a wire tray.

To decorate
Cut strips of coloured tissue paper, wrap around the muffins and secure with tape. Then tie a bow around them with baking twine.


Don’t miss future updates from Bonibakes. Subscribe by clicking the follow button above. You can also follow me via RSSFacebook and Twitter.


If you enjoyed these you might also like…
Cherry & almond muffins
Hot chocolate muffins
Spiced apple swirls


Advertisements

4 thoughts on “Fruity whiskey muffins

  1. I think this recipe is wonderful! Although I’ve got close irish ties (irish hubby), we are living in Canada & I’ve never heard of stork baking liquid. I assume it is an oil and/or butter substitute?!? I’d love to make these muffins. If you could advise that would be great. Much appreciated.

    Jo Middleton

    1. Hi Jo

      Thanks for your lovely comment. Stork baking liquid is basically a liquid margarine but because it’s so easy to blend and muffins don’t like too much beating, I find it gives a lovely light texture. If you melted margarine and allowed to cool slightly it would be work also – I’ve made muffins this way too. I have to be honest – using the liquid makes for a very speedy muffin 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s