Cranberry & White Chocolate Muffins

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.

Ingredients:

• 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

Method:

1. Preheat oven to 190C and prepare a silicon mini-muffin tin or line a metal muffin tray with papers.
2. Sift the flour in a bowl and stir in the caster sugar. Make a well in the centre of the dry ingredients.
3. In a jug, whisk together lightly the milk, oil and egg. Pour into the centre of the dry ingredients and stir gently.
4. Add in the cranberries and chocolate, stir really gently until just combined. Be careful not to overmix.
5. Spoon the mix into the prepared tin, making sure to get at least one cranberry into each spoonful.
6. 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.