Cranberry and White Chocolate Muffins

Photo by Chantal D.
Adapted from donalskehan.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

-12 muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from donalskehan.com

Ingredients

  • 100 g 100g

    of butter, melted

  • 200 ml 200ml

    of buttermilk

  • Zest Zest of 1 orange

  • 2 large 2

    large free range eggs

  • 150 g 150g

    of caster sugar

  • 250 g 250g

    of self raising flour

  • 250 g 250g

    of fresh cranberries

  • 200 g 200g

    of white chocolate, roughly chopped

Directions

1. Preheat the oven to 175oC. Line a muffin tray with paper cases. 2.In a bowl, whisk together the butter, buttermilk, orange zest and set aside. 3. In a standalone mixer, beat the eggs with the sugar until light and fluffy. 4. Add in the butter mixture and whisk until combined. 5. Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter. 6. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top. 7. Remove from the oven and place on a wire wrack to cool.

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