These delightful snow-capped Christmas muffins are great fun to make with the kids and a great way to use up leftover cranberries.
4 people25 minutes15 minutes
1 - Fresh Egg
300gSuperValu Icing Sugar
1 - SuperValu Lemon
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.
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.