Monday, December 15, 2014

Cranberry & White Chocolate Muffins.

Before I pop out to the shops this morning I am going to share with you a sweet Cranberry & White Chocolate Muffin. 

Perfect for snacks on the go, dinner party goods or gifts that can be stacked and wrapped. 

They burst with flavour from the spices, and turn into a slight mud cake from the white chocolate once it is baked and melted. 

Cranberry & White Chocolate Muffins
adapted from Freut Cake 
Makes 18
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
240g unsalted butter, melted
1 1/4 cups whole milk
2 cups chopped fresh or frozen cranberries
10 oz white chocolate chips
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1. Preheat the oven to 180-degrees and line muffin tray with paper cases.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly to combine.
4. Add the cranberries, chips, and both sugars and stir making sure everything is well incorporated and evenly distributed through the batter.
5. Spoon the batter into the paper cases, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick comes out clean.

M x 

No comments:

Post a Comment