Mini Cranberry and White Chocolate Muffins
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Preparation time:
10 minutes
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Cooking time:
15 minutes
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Total time:
25 minutes
Ingredients
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100g plain flour
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1 tsp mixed spice
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50g demerara sugar
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2 tsp baking powder
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½ tsp bicarbonate of soda
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75g white chocolate chips
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1 medium egg, beaten
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150ml milk
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50g butter, melted and cooled
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75g dried cranberries
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To finish
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100g white chocolate
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25g dried cranberries
Method
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Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
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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.
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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.
Comments
Glossary
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Bake
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Baking powder
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Batter
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Bicarbonate of soda
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Butter
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Chocolate
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Cooling rack
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Cranberries
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Drizzle
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Egg
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Flour
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Line
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Melt
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Milk
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Mix
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Mixed spice
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Muffins
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Pour
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Preheat
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Rack
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Stir
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Sugar
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Thicken
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This recipe was first published in December 2005.
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