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Mini Cranberry and White Chocolate Muffins

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Mini Cranberry and White Chocolate Muffins

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes 25 minutes
Makes:
 24

Ingredients

  • 100g plain flour
  • 1 tsp mixed spice
  • 50g demerara sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g white chocolate chips
  • 1 medium egg, beaten
  • 150ml milk
  • 50g butter, melted and cooled
  • 75g dried cranberries
  • To finish
  • 100g white chocolate
  • 25g dried cranberries

Method

  1. Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
  2. Mix the dry ingredients in a bowl. Make a well in the centre. Mix the wet ingredients, pour into the dry and stir for about 20 seconds until you have a lumpy batter. Don't overmix. Spoon into the cases and bake for 15 minutes. Cool on a rack.
  3. To finish, melt the chocolate, scrape into a polythene bag and cool so it thickens a little. Cut a tiny hole in the corner of the bag. Drizzle the chocolate over the muffins and top with dried cranberries.

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This recipe was first published on Waitrose.com in December 2005