White chocolate and cranberry muffins
Skill level: Easy peasy
Costs: Cheap as chips
White chocolate fan? Mix up a batch of these easy muffins filled with white chocolate chunks and a tangy cranberry compote
IngredientsFor muffin mix:
- 1 tsp ground cinnamon
- 2 tsp ground allspice
- 100g unsalted butter
- 200ml full-fat milk
- Zest of 1 orange
- 2 large eggs
- 150g golden caster sugar
- 250g self-raising flour
- 200g white chocolate, finely chopped
For the cranberry compote:
- 250g cranberries
- Juice and zest of 1 orange
- Zest of 1 lemon
- 2 tsp vanilla essence
- 100g golden caster sugar
- 3 tbsp water
- 1 tbsp cornflour
- 1 cinnamon stick
Serve them warm and sprinkle over some icing sugar for decoration
- Preheat the oven to 170°C/150°C fan/325°F/Gas Mark 3.
- Cranberry compote: Put all of the cranberry compote ingredients, except the water and cornflour, into a small saucepan over a moderate heat. Bring to the boil and cook for about 10 minutes, or until the cranberries are soft.
- Dissolve the cornflour in the water and add to the saucepan. Reduce the heat to medium, then stir until the mixture thickens.
- Remove from the heat and leave to cool.
- Meanwhile, line a 12-hole muffin tray with paper muffin cases. In a medium bowl, whisk the milk, butter and orange zest and set aside.
- Using a food mixer, beat the eggs and sugar until light and creamy. Add the butter and milk mixture and whisk until completely combined.
- Gently fold in the flour, cinnamon, allspice and white chocolate, being careful not to over-mix the batter.
- Spoon the mixture into the muffin cases (about 2 tbsp per case) and top each muffin with a teaspoon of the cranberry compote, pushing it down into the batter as you add the compote. Bake for about 15-20 minutes, or until firm and golden brown.
- Remove from the oven and place on a cooling rack.