Saturday, 25 January 2014

Coconut, white chocolate and cranberry muffins

Very tasty, soft white chocolate muffins with dessicated coconut and fresh and dried cranberries. The best when freshly baked a little bit dry later but still good with cup of freshly brewed tea or coffee. 

Ingredients for 12 - 18 muffins:
  • 125g white chocolate
  • 250ml milk
  • 250g flour
  • 2 tsp baking powder
  • pinch of salt
  • 150g dried cranberries (I had only 90g)
  • 50g dessicated coconut
  • 2 eggs
  • 100g sugar
  • 90ml canola oil
  • 65g frozen cranberries (I added the as I didn't have enough of dried cranberries)
 Preheat the oven to 200C. line muffin tin with paper cases. 

Break the chocolate and place it in a bowl then add the milk. Place the bowl over a pot with boiling water and stir until chocolate melts down. Remove form heat and set aside.

Into separate bowl put the flour, baking powder, salt, dried cranberries, coconut and mix them all. Set aside.

In third bowl place the eggs and sugar and whisk them until pale and fluffy. Then add the canola oil. Add half of the flour mixture and half of milk and stir them together with a spoon until smooth. Then add the remaining flour and milk and stir again. At last fold in the frozen cranberries. 

Spoon the  batter into prepared earlier muffin cases, 3/4 full. Bake in preheated oven for 25 - 30 minutes until well risen and golden on the top. 

Enjoy !

No comments:

Post a Comment