Not everyone loves the tradition of Christmas Mince Pies so if you’re looking for something a little festive but different, then this recipe is an ideal treat.
The combination of fresh cranberries and white chocolate are delicious, with the cranberries providing a nice pop of sourness against the sweetness of the chocolate. You can also use dried cranberries if you like, maybe adding in some lemon zest for sharpness.
I made these as mini-muffins and got approx 24 portions but you could also make them in regular cupcake size tins, just baking for a little longer. I used a silicon muffin tin so I didn’t need to use muffin papers. If you use a metal tin, then try small muffin papers or foil cases in festive colours.
- 200g self-raising flour
- 100g caster sugar
- 100ml sunflower oil
- 75ml buttermilk
- 1 large free range egg
- 75g chopped white chocolate
- 75g fresh (or dried) cranberries
- Preheat oven to 190C and prepare a silicon mini-muffin tin or line a metal muffin tray with papers.
- Sift the flour in a bowl and stir in the caster sugar. Make a well in the centre of the dry ingredients.
- In a jug, whisk together lightly the milk, oil and egg. Pour into the centre of the dry ingredients and stir gently.
- Add in the cranberries and chocolate, stir really gently until just combined. Be careful not to overmix.
- Spoon the mix into the prepared tin, making sure to get at least one cranberry into each spoonful.
- Bake in the preheated oven for approx 20 minutes or until the muffins are well risen and golden on top. Remove to wire rack to cool a little before dusting with icing sugar. Eat while warm.