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Whisky Mini Muffins with Pistachios and Cranberries

All the Warmth and Sweetness needed in this winter season

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The time is 5am, I’m busy with my admin work and it hit me that I’m hungry and not just for anything else but muffins. Which is somewhat strange to me, because muffins for me, are one of those things I eat because it’s there or someone asked me to bake or I have to bake for clients’ breakfast. So while I’m busy typing away on my laptop, I think to myself “how do I spice them up?”, and the answer was “add a splash of whisky in there”. By now you know, this is not for any kid under the age of 18 {laughs}.

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So I got up! got my ingredients ready, switched on my oven and baked. The end product gave me exactly what I was looking for, which was warmth from the whisky (it’s really cold in Cape Town), sweetness and chewiness from the cranberries, the luxurious nuttiness taste from the pistachios, and of course moist. The smell is so beautiful (it’s actually the best part of baking, as it just calls you come closer to the heavens of gloriousness). These muffins are just what I needed to keep me warm while the cup of coffee keeps me up (and warm too).

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This recipe makes 18 mini muffins, don’t forget to try the recipe and let me know on the commentsJ – and I’m going back to bed now. Have a good day.

 

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INGREDIENTS

¼  Cup Dried Cranberries

2 Tablespoons Whisky or Cognac

¼  Cup Shelled Pistachios, roughly chopped

½  Cup buttermilk

130g Cake flour

1 Teaspoon Baking Powder

¼  Teaspoon Bicarbonate of  Soda

60g Salted Butter, melted

75 Castor Sugar

2 ½ Tablespoons Canola Oil

1 Extra-large Egg

1 Teaspoon Vanilla Extract

 

METHOD
  1. Soak cranberries in whiskey for an hour.
  2. Preheat oven to 170℃.
  3. Mix flour (sieved) with baking powder and bicarbonate of soda and set aside.
  4. Spray 2 mini muffin pans with a baking spray.
  5. In a mixing bowl, with a hand whisk, whisk together sugar, melted butter and oil. Then whisk in the egg and vanilla extract until well combined.
  6. Pour in the buttermilk, stir and gradually whisk in the flour mixture until we combined.
  7. Add the soaked cranberries along with the whisky and the chopped pistachios, mix with the batter using a spatula until well combined. Let the muffin batter rest for 15 minutes.
  8. Divide the batter equally amongst the cavities in the muffin pans.
  9. Transfer to the oven to bake for 12 to 15 minutes, or until the tops are lightly golden brown and nicely domed.
  10. Let the muffins cool in the pan for 10 minutes and then carefully remove and transfer onto a cooling rack. Store in an air-tight container.
  11. Serve with a hot cup of coffee and enjoy.

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