Name: Cranberry and white chocolate muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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