Last week, my other half asked me to make a little dessert for his colleagues for a get-together at work. I wanted to try something new, and I had some cranberries in my cupboard. While looking for a recipe online, I came across the blog Lilie Bakery, a magnificent blog with photos so beautiful you could eat them! The recipe was found!
The muffins were eaten the following evening. My other half called me to say he hadn’t managed to hold out until the evening and had eaten one. To quote him: “it’s to die for!!!!!!!!!!!!!!!” For him, these are the best muffins I’ve ever made! Nice ^^
Ingredients & preparation
1 component · Full recipe
Muffin Batter
Ingredients
- 260 g (9.2 oz) plain flour
- 100 g (3.5 oz) light brown sugar
- 100 g (3.5 oz) cranberries
- 2 eggs
- 100 g (3.5 oz) white chocolate
- 20 cl (6.8 fl oz) milk
- 70 g (2.5 oz) melted butter
- 1 sachet baking powder
Preparation
1
Preheat the oven to 180°C / 350°F.
2
In a large bowl, mix together the dry ingredients: flour, baking powder and sugar.
3
In a separate bowl, mix the eggs with the milk and melted butter.
4
Pour the wet mixture over the dry mixture and stir with a spoon, being careful not to overwork the batter.
5
Add the cranberries and the white chocolate cut into large chunks. Stir again.
6
Spoon the batter into 12 muffin tins lined with paper cases (tip: use an ice cream scoop to portion out the batter — it’s much more practical!).
7
Place in the oven and bake for 20 minutes.
Gallery
