Sunday 21 July 2013

Cranberry & White Chocolate Muffins by Vanessa Tay

Cranberry & White Chocolate Muffins


1/2 cup (ard 113g) cranberries
100g caster sugar
170g water
256g self raising flour
125g unsalted butter, soften
2 eggs, beaten
2 tbsp. fresh milk
1 tsp vanilla essence,
100g white chocolate, chopped


1. Preheat oven at 180 deg cel. Lightly grease or line a 12-hole, one-third cup muffin tray with paper cases.

2. In a saucepan, combine cranberries, sugar and water. Stir over low fire until sugar dissolves. Bring to boil. Boil for 2 min then transfer to a bowl to cool.

3. Sift flour into another bowl. Make a well in the centre. Lightly fold in cooled cranberry mixture, butter, eggs, milk and vanilla essence. Fold chocolate through.

4. Spoon mixture into cases until two-third full. Bake 15 to 20min until cooked. Cool in pan for 5 min before transferring to a wire rack to cool completely.

Recipe source: cut out from The Singapore Women's Weekly magazine - June 2013 edition

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