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.
- 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.