I finally found something to do with that big bag of fresh cranberries which had remained in the fridge after New Year’s Dinner:-Donal Skehan’s White Chocolate and Cranberry Muffins. I love the zesty tang of these yummy little treats.

You’ll Need:

Makes 8-12 Muffins

  • 100g of butter, melted
  • 200ml of buttermilk
  • Zest of 1 orange
  • 2 large free range eggs
  • 150g of caster sugar
  • 250g of self raising flour
  • 250g of fresh cranberries
  • 200g of white chocolate, roughly chopped(I used Milky bars – yummy)

Method:

Preheat the oven to 175oC. Line a muffin tray with paper cases. In a bowl, whisk together the butter, buttermilk, orange zest and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top. Remove from the oven and place on a wire wrack to cool.