Cranberry and white chocolate muffins

  • 20 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


Cranberry and white chocolate muffins
  • 1/2 cup cranberries
  • 1/2 cup caster sugar
  • 1/2 cup water
  • 2 cup self-raising flour
  • 125 gram butter, melted
  • 2 eggs, beaten
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • 100 gram white chocolate, chopped


Cranberry and white chocolate muffins
  • 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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