Easy Cranberry Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 140 g Caster Sugar
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter (melted)
- 175 g Cranberries (fresh or frozen)
- 100 g White Chocolate Chips
- 1 Clementine (zest only)
- 50 g White Chocolate (melted)
Method
- Preheat the oven to 190ยฐc (170 fan/ Gas 5/ 375F). Put 12 muffin cases into a 12 hole muffin tin.
- Put the plain flour, bicarbonate of soda, and caster sugar into a mixing bowl.
- In another bowl whisk together the yogurt, eggs, and cooled melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix. Be careful not to overmix.
- Fold through the cranberries, white chocolate chips, and clementine zest.
- Divide the mixture between the muffin cases and bake for 18 minutes until well risen and golden.
- Allow to cool then drizzle with melted white chocolate.