White Chocolate Cranberry Muffins
These delightful snow-capped Christmas muffins are great fun to make with the kids and a great way to use up leftover cranberries.
4 people
25 minutes
15 minutes
Ingredients
- 3 tsp Baking Powder
- 100 g Dried Cranberries
- 1 - Fresh Egg
- 1 tsp Ground Cinnamon
- 250 ml Milk
- 1 tsp Nutmeg
- 280 g Plain Flour sieved
- 75 ml SuperValu Oil
- 100 g SuperValu Sugar
- 100 g White Chocolate
Icing
-
300
g
SuperValu Icing Sugar
-
1
-
SuperValu Lemon
juiced
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the muffin papers into the muffin tin.
- In a large bowl sift the flour, baking powder and spices. Chop 100g of the white chocolate into small chunks and add to the bowl. In a second bowl beat the egg and add the sugar, oil and milk - mix well.
- Pour the egg mixture into the fl our mixture and add the cranberries, combine until a smooth dough has been formed but be careful not to overmix or the muffins will end up gooey.
- Pour into the muffin papers and bake for 20-25 minutes. Once the muffins have cooked remove them from the oven and place on a wire rack to cool. Once cooled prepare for decoration.
Decoration
- Sieve the icing sugar into a bowl and add the lemon juice, one spoonful at a time until slightly runny in consistency.
- Pour over the muffins to create a snow capped effect.
