Caster Sugar
The fine crystal of Chelsea...
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Muffins
Cranberry and White Chocolate Muffins
15 mins
20 mins
Easy
12
Cranberry and white chocolate muffins are the perfect festive treat to whip up for a last minute morning or afternoon tea.
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- Ingredients
- Method
Ingredients
- 2 cups Edmonds Standard Grade Flour (300g)
- ¾ cup Chelsea Caster Sugar (170g) + extra for sprinkling (optional)
- 2 tsp Edmonds Baking Powder
- 1 tsp ground cinnamon
- ½ tsp Edmonds Baking Soda
- 1 cup dried cranberries (160g)
- 150g white chocolate, roughly chopped
- 2 eggs
- 1 cup Meadow Fresh Kalo Natural Yoghurt (250g)
- 150ml neutral oil (i.e. canola, sunflower, rice bran)
Additional tips
These muffins are delicious dusted with Chelsea Icing Sugar and served with butter.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Sylvia
These are great muffins. The perfect balance of sweet and savoury. I would definitely recommend it.
5
Anna-Marie Thompson
Just delicious. Lovely and light and perfect to serve up in December! I mixed a few with dark and white chocolate too! Yum
4
Method
Preheat oven to 170°C fan bake. Line a 12-hole muffin tin with paper cases.
Sift Edmonds Standard Grade Flour, Chelsea Caster Sugar, Edmonds Baking Powder, cinnamon and Edmonds Baking Soda into a large bowl. Stir in cranberries and white chocolate.
In a separate smaller jug or bowl, whisk eggs, yoghurt and oil together.
Add egg mixture to dry ingredients and mix until only just combined (be careful not to over mix). Spoon into paper cases (filling all the way to the top). Sprinkle a little extra sugar on top, if desired. Bake for 20-22 minutes, until a skewer inserted into the centre comes out clean.
Cool in muffin tins for 5 minutes before transferring to a wire cooling rack. Can be served warm or at room temperature.
Additional tips
These muffins are delicious dusted with Chelsea Icing Sugar and served with butter.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Sylvia
These are great muffins. The perfect balance of sweet and savoury. I would definitely recommend it.
5
Anna-Marie Thompson
Just delicious. Lovely and light and perfect to serve up in December! I mixed a few with dark and white chocolate too! Yum
4
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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