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Recipe for family meals :

The Muffin Man's Cranberry Muffins

This recipe for The Muffin Man's Cranberry Muffins comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Cranberry Muffins

100g margarine
1 cup milk
1 egg
2 cups plain flour
1/2 cup castor sugar
4 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cup cranberries
1 tsp brown sugar
1/2 tsp cinnamon

How to make Cranberry Muffins

  • Melt margarine. Add milk and beaten egg.
  • Mix well
  • Sieve flour, baking powder and salt. Add sugar.
  • Add liquid mixture and fruit to dry indredients.
  • Mix until flour is damp and mixture is lumpy not smooth.
  • Spoon into 12 muffin cases in a tray.
  • Sprinkle with mixture of sugar and cinnamon.
  • Bake at 220ºC or top of hot aga oven for 15 minutes.
  • Eat all of them while still warm if possible and share with whoever you wish to.

© Fiona Bird December 2001