Just a quickie here, these mini muffins were whipped up for Bird to take into work for her belated birthday cake and they all disappeared very quickly! There is still a hint of the festive with the cranberry and orange combination, but cranberry and white chocolate is a classic that takes some beating. This recipe made 22 mini muffins (fairy cake sized cases) and would probably make 12-14 standard sized muffins.
- 300g self raising flour
- 125g caster sugar
- 170g unsalted butter, melted and cooled a bit
- 2 large eggs
- 1 tsp vanilla extract (not essence!)
- 200ml milk, we used semi-skimmed
- 100g white chocolate, chopped into small squares
- 100g dried cranberries
- zest of half an orange
Preheat the oven to 190°C. Sift the flour into a large mixing bowl and add the sugar. In a jug mix together the milk, eggs and vanilla extract. Pour this mixture into the bowl and mix together being careful not to overmix. Add the melted butter, again mix gently and then fold in the chocolate, cranberries and orange. And that’s the mix done! Easy peasy.
Spoon the mix into cake cakes in a muffin tin (or use 2-3 cases inside each other on a baking tray if you don’t have a muffin tin) and place into the oven. Ours took around 15-18 minutes to be light golden on top and baked through but if you’re making these full size then they will take longer, around 25 minutes probably. Take them out, leave them to cool and then dive in! Or if you’re saintly like us, feed them to your colleagues while they complain about January dieting. The perfect antidote to the worst Monday of the year!