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Lat week’s High Fiber Muffin was a real success; however the cold weather has arrived, and although the sun still shines during the day,  temperatures have dropped and we crave for sweet, comforting food; what’s best than a chocolate chip muffin with a twist.

Chocolate Cranberry Muffin

  • 2 heaped cups (230g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (110g) cranberries
  • 1/2 cup (56g) sugar
  • 2 free range eggs
  • 3/4 cup buttermilk
  • 1/2 cup sunflower seed oil
  • 1/8 cup Grand Marnier
  • 1 tsp pure vanilla extract
  • 1/2 cup  chocolate chips
  • optional: chocolate flakes (to garnish)

Start by heating the oven to 180’C (350’F), use the static mode.

In the Kitchen Aid bowl add all dry ingredients (start by sieving the flour); in a separate bowl, beat the eggs and add all remaining liquid ingredients; add to the dry ingredients (try not to overmix). Add the coarsely chopped cranberries and the chocolate chips.

As per usual, using an ice-cream scooper transfer the mix to the muffin cups, sprinkle with chocolate flakes.

Bake 20/25 minutes or until puffed, golden and a toothpick  inserted into center comes out clean.

Let cool in pan for 5 minutes.

Remove from pan and let cool completely on a cooling rack.

Yields 12 muffins.

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