Cranberry and white chocolate muffins
Vanessa Greenwood’s cranberry and white chocolate muffins. Photograph: Harry Weir
- Makes: 12
- Cooking Time: 60 mins
- Course: Dessert
- Cuisine: American
- 75g dried cranberries
- 150g white chocolate, drops (divided into 75g and 75g)
- 300g plain flour
- 4 level tsp baking powder
- ½ tsp salt
- 100g caster sugar
- 300ml milk
- 1 large egg, lightly whisked
- 60g butter, melted
1. Soak the cranberries in a bowl of cold water for 30 minutes, then discard the water.
2. Divide the chocolate into 75g and 50g (for the melted drizzle).
3. Preheat the oven to 180°C Fan. Fill a muffin tray with muffin cases.
4. Into a wide bowl, sieve together the flour, baking powder and salt. Add in the sugar, half the cranberries and 75g of the white chocolate drops (keeping the rest for the drizzle).
5. Combine the milk, egg and melted butter.
6. With a wooden spoon or spatula, make a hollow in the centre of the dry ingredients and gradually pour in the liquid mixture, stirring until just combined (do not over-mix the batter or it will make the muffins tough).
7. Spoon the batter into 12 muffin cases (you should have enough batter to fill them two thirds full) then press the remaining cranberries into the tops of the muffins.
8. Bake in a preheated oven for 20-25 minutes until risen, firm to the touch and a skewer inserted in the middle comes out clean. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
9. Melt the remaining white chocolate in a microwave in five-second bursts, stirring (or bain marie) and drizzle thinly over the tops of the muffins.
Variation: You can add any type of fruit or nuts to muffins. Zest of oranges, lemons and mashed-up banana will add flavour to most mixes. Frozen blueberries are also popular as they can be added straight from the freezer.