Muffins with Dried Cranberries and White Chocolate

Step 1/11

• heatproof bowl

Melt butter, and allow to cool.

Step 2/11

• muffin tin
• muffin liner

Grease a muffin pan or use muffin liners if you like. Set aside.

Step 3/11

• oven

Pre-heat oven to 220 °C.

Step 4/11

• ⅝ cups flour
• ⅓ tbsp baking powder
• ⅛ cup light brown sugar
• ⅓ pinch salt

• bowl
• spatula

Mix together the dry ingredients.

Step 5/11

• ⅔ eggs
• ⅛ cup milk
• ⅞ tbsp unsalted butter

• whisk
• bowl

In a separate bowl, whisk together the melted butter, eggs and milk.

Step 6/11

Make a well in the dry ingredients and pour in the liquids. Using a spatula, fold or mix carefully using a slicing motion for a couple of times.

Step 7/11

• ⅓ cup dried cranberry
• ⅛ cup white chocolate chip

Add the cranberries and white chocolate. Mix carefully, best with a slicing or folding motion. Do not overmix.

Step 8/11

Spoon batter into the prepared muffin pan.

Step 9/11

Reduce oven heat to 200 or 180 degrees C, and place muffin pan in the middle rack.

Step 10/11

Bake for 20-30 minutes or until the muffins are a light golden brown, or until a toothpick or cake tester inserted in the muffins comes out more or less clean. It’s best not to dry out the muffins too much, and baking time depends on your oven.

Step 11/11

Once done, remove from pan, and cool.

Enjoy your meal!