Cranberry White Chocolate Muffins

Cranberry White Chocolate Muffins

Sweet and sour perfection… these Cranberry White Chocolate Muffins will leave you wanting more, and more, and more…

Seasonal treats using zingy, sweet cranberries, these little treats in a case scream Christmas in taste, smell and colour. Just look at those vibrant reds against a bright white snow…

Really easy to make using a simple sponge base, give these muffin cupcakes a try this winter. Go on, you know you want to!

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Cranberry White Chocolate Muffins

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Servings	Prep Time
12 muffins	20 minutes

Cook Time

20 minutes

Servings Prep Time 12 muffins 20 minutes

Cook Time 20 minutes

Cranberry White Chocolate Muffins Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 12 muffins 20 minutes Cook Time 20 minutes Servings Prep Time 12 muffins 20 minutes Cook Time 20 minutes

Ingredients

• 225 g self raising flour
• 225 g margarine
• 200 g caster sugar
• 4 medium eggs
• 60 g fresh cranberries
• 100 g white chocolate
• pinch nutmeg

Servings: muffins

Units:MetricUS Imperial

Instructions

1. Set your oven to 180oC or gas mark 4.
2. In a large mixing bowl, add your margarine and sugar and cream together. You'll know when the mixture is done because it gets progressively harder to mix and it all binds.
3. Then add your flour and eggs and beat together to form a cake mix.
4. Take 80g of your white chocolate and chop into chunks. Mix this into the ingredients.
5. Take your cranberries, roughly chop them just so they're not huge cranberries going into the mixture, and mix. Once all the ingredients are in there and mixed, spoon into muffin cases on a baking tray and bake for 20-25 minutes or until cooked.
6. TIP: to know if your muffins are cooked, poke a skewer through the middle. If mixture comes out on the skewer, they are not cooked. The skewer should be completely clear when you remove it.
7. Once cooked, leave on a baking tray to cool. Top with gratings of nutmeg and the rest of your white chocolate grated too.

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