Saturday, 3 December 2011

Christmas Countdown: White Chocolate and Cranberry Christmas Muffins

Ahhh, the first weekend of December; advent calendars have been opened, the tree has been decorated, Christmas cards written and the next bake of my Christmas Countdown out of the oven.  The house smells like Christmas and I love it!

My White Chocolate and Cranberry Christmas Muffins are delicious served warm with a big mug of hot chocolate when you're cosying up on the sofa, or leave them out on Christmas Eve for a scrumptious treat for Santa and his reindeer!  They're super easy and super quick to make so a great bake for kids and they taste amazing...what more could you wish for at Christmas?  Well, that and some Jimmy Choos maybe...

White Chocolate and Cranberry Christmas Muffins


200g self raising flour
100g golden caster sugar
100ml sunflower oil
75ml milk
1 large egg
100g white chocolate chips
100g dried cranberries, plus extra for topping
100g icing sugar
2-3tbsp water
1tsp white edible glitter (optional)
small ball of green regal or fondant icing

Preheat the oven to 190C/gas 5 and lightly grease a 6 hole muffin tin with butter.

In a large bowl add the flour and sugar and mix well.  Make a well in the centre and leave to one side.

In a small bowl whisk together the oil, milk and egg until smooth and well combined.  Pour the mixture into the dry ingredients and mix gently, being careful not to over work the mixture.

Pour in the white chocolate chips and the cranberries, gently fold into the mixture; the batter should have a thick, almost doughy consistancy.

Spoon large rounds of the mixture into the prepared muffin tin, you should have enough for 6-8 muffins.  Place in the oven for 20 minutes until golden.  Leave to cool in the tin for 5-10 minutes before carefully placing them on a wire rack to cool completely.

To make the icing; sift the icing sugar into a bowl and add the water.  Mix together until you have a thick consistancy, then add the edible glitter if using.  Using a teaspoon pour icing over each of the muffins, allowing it to pour down the sides.

Place a couple of the extra cranberries on the top of each muffin, then roll out the green icing and cut out holly leaf shapes.  Place these on top to make the cranberries look like holly berries and dust lightly with icing sugar or a little more glitter.

Belle's Top Tip
For an alternative to white chocolate and cranberries, why not try dark chocolate and two heaped tablespoon of mincemeat (typically used in mince pies) instead!  Just as festive and more importantly...just as tasty!