Quick & Easy

Cranberry and white chocolate muffins

Cranberry and white chocolate muffins
12 Item



1.Preheat oven to moderate 180°C. Lightly grease or line a 12-hole, 1/3-cup muffin tray with paper patty cases.
2.In a saucepan, combine cranberries, sugar and water. Stir over a low heat until sugar dissolves. Bring to the boil. Boil 2 minutes then transfer to a bowl to cool.
3.Sift flour into a bowl. Make a well in the centre. Lightly fold in cranberry mixture, butter, eggs, milk and vanilla until just combined. Fold chocolate through.
4.Spoon mixture into cases, until 2/3 full. Bake 15-20 minutes, until cooked when tested with a skewer.
5.Cool in pan 5 minutes before transferring to a wire rack to cool completely.

Try a variation using dried cherries and dark chocolate.


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