A Gorgeous Life: Stork Bake Blogger of the Month

A few weeks ago, Stork's I Love Baking Team asked me to be their Blogger of the Month for March. Honoured, under the name of A Gorgeous Life, I shared a few thoughts with them - namely what inspires me to continue baking and my one-go-to-treat for the rest of my life.The pressure.

In return, they gave me a recipe to share with you - Spiced Muffins with Brandy Cream - or, 'Christmas in a muffin'. These are perfect for the Christmas addicts who are constantly counting down the days to 25 December - or for those for whom the simple mention of spiced, brandy soaked fruit, induces a shiver of delight.

Soak the fruit in the brandy for an hour or two, stirring occasionally. Line a 12 cup muffin tray with paper liners.
Sift the flour and spices into a bowl. Add the sugar and stir to combine. Make a well in the centre.
Combine the milk, egg, apricot jam and melted Stork Bake. Pour into the well and then add the soaked dried fruit.
Fold until just combined; the mixture will still be lumpy. Divide the mixture between the 12 muffin cases. Bake at 200°C for 20 minutes or until a skewer comes out clean.

Brandy Cream Method:

Cream the Stork Bake and icing sugar until the mixture is light and fluffy.
Add the brandy and beat until well combined.
Chill and serve with the spiced muffins.

- See more at: http://www.stork.co.za/recipes/spiced-muffins-and-brandy-cream/#sthash.cR9n7f09.dpuf

Recipe and image from here

185ml dried fruit cake mix

85ml brandy

2½ cups self raising flour

5ml mixed spice

5ml cinnamon

½ tsp ground nutmeg

165ml soft brown sugar

125ml milk

1 egg, lightly beaten

30ml apricot jam

125ml Stork Bake, melted and cooled

Brandy Cream Ingredients:

250g Stork Bake

250ml icing sugar

¼ cup (60ml) brandy

Soak the fruit in the brandy for an hour or two, stirring occasionally. Line a 12 cup muffin tray with paper liners.

Sift the flour and spices into a bowl. Add the sugar and stir to combine. Make a well in the centre.

Combine the milk, egg, apricot jam and melted Stork Bake. Pour into the well and then add the soaked dried fruit.

Fold until just combined; the mixture will still be lumpy. Divide the mixture between the

12 muffin cases. Bake at 200°C for 20 minutes or until a skewer comes out clean.

Brandy Cream Method:

Cream the Stork Bake and icing sugar until the mixture is light and fluffy.Add the brandy and beat until well combined.Chill and serve with the spiced muffins.

Soak the fruit in the brandy for an hour or two, stirring occasionally. Line a 12 cup muffin tray with paper liners.
Sift the flour and spices into a bowl. Add the sugar and stir to combine. Make a well in the centre.
Combine the milk, egg, apricot jam and melted Stork Bake. Pour into the well and then add the soaked dried fruit.
Fold until just combined; the mixture will still be lumpy. Divide the mixture between the 12 muffin cases. Bake at 200°C for 20 minutes or until a skewer comes out clean.

Brandy Cream Method: