Cranberry & White Chocolate Muffins

Recipe yields 6 muffins


Ingredients:

• 1/2 a cup of Flour
• 1/2  cup ground Almonds
• 1/2 a cup  caster sugar
• 1 tsp. Baking Powder
• 1 egg
• 75gr. Butter
• 1/2 a cup Buttermilk
• 1 tsp. Vanilla essence
• 1/2 a cup Dried Cranberries
• 1/2 a cup White Chocolate

Method:

1. Preheat the oven to 180 degrees celsius.
2. Mix the flour, ground Almonds, Sugar and Baking powder.
3. Melt the butter on a low heat.
4. In a separate bowl mix the buttermilk, egg and melted Butter.
5. Pour the liquid mixture into the dry mixture and add the Cranberries, White Chocolate and Vanilla essence.
6. Pour in the cupcake/muffin tin (make sure to oil and flour the tin before pouring in the mixture). I suggest using the silicone cupcake moulds as they are non stick. 
7. Bake the muffins for 20-25min at 180degrees celsius.

Once they are baked leave them to cool down and enjoy them with a nice cuppa tea!