Muffins are such great little cakes, they are easy to make and you can pack them full of delicious things. Muffins also make great gifts and are always appreciated at bake sales and Christmas Fairs. These muffins are full of Christmassy flavours: cranberries, orange, cinnamon, nuts, and chocolate.
Chocolate and Cranberry Muffins
- 50 g chopped fresh or frozen cranberries
- 50 g caster sugar
- 200 g caster sugar
- 450 g plain flour
- 2 tsp ground cinnamon
- 1 1/2 tablespoons baking powder
- 1/2 tsp salt
- 170 g butter or margarine
- 2 eggs lightly beaten
- 250 ml milk
- 100 g chopped pecans or walnuts
- 50 g chopped chocolate white, milk or dark
- 1 tbsp grated orange rind
- Mix the chopped cranberries with the 50g caster sugar, set aside.
- In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
- Cut in the butter or margarine and rub in until it resembles coarse bread crumbs.
- Combine the eggs with the milk and stir into the flour mixture until just moistened, do not over mix.
- Gently fold in nuts, orange peel, cranberries and chopped chocolate.
- Fill paper-lined muffin tins two thirds full.
- Bake at 190C for 20-25 minutes.
I love cranberries, they have such a sharp fruity flavour that cuts through the sugar and combines so well with orange and chcoolate. You can use fresh or frozen cranberries to make these delicious Chocolate and Cranberry Muffins.
You could substitute dried cranberries in this recipe, but I find that the moisture and sharpness of fresh or frozen cranberries really offset the sweet chocolate and rich taste of the nuts.
If you enjoyed these Chocolate and Cranberry Muffins why not try more Cranberry Cakes and Bakes?
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