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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
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
- Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
- 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.
- 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
This recipe was first published in Thu Dec 01 00:00:00 GMT 2005.
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