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Cranberry Muffins

Cranberry Muffins

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2 large eggs

100g unsalted butter - melted

250ml milk

1 teaspoon vanilla extract

175g brown demerara sugar

400g plain flour

3 teaspoons baking powder

1 teaspoon salt

100g white chocolate

150g fresh cranberries

50g pecan nuts - chopped

50g flaked almonds

  1. Preheat the Openspace oven (extra large space) to 200°C (400°F/Gas Mark 5).
  2. Fill a deep muffin tray with paper muffin cases. Beat together in a large mixing bowl the eggs, melted butter, vanilla extract and sugar until the sugar has dissolved.
  3. In a separate bowl sieve together the flour, baking powder and salt. Break up the white chocolate into small pieces and add to flour mix. Gradually stir in the liquid mixture until just combined. Lightly stir in the cranberries and chopped pecan nuts. Do not over mix, as mixture will toughen.
  4. Fill each muffin case approximately ⅔ full. Scatter flaked almonds on the top. Place tray in centre of the Openspace oven and cook for 25 minutes.
  5. When cooked, remove from tin and put muffins (still in their paper cases) on a cooling rack to cool.

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