CRANBERRY WHITE CHOCOLATE MUFFINS

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Cranberry White Chocolate Muffins image

I made these for our Farm Fair Culinary Competition two weeks ago. This won 1st Prize in the Breads/Muffins category. These were made with NJ grown cranberries. I froze them in November of last year for this competition. I thawed the berries before using. I hope you enjoy these yummy muffins! I am sure glad the judges did!

Provided by Patti Rahilly- Jones @patticake1057

Categories     Breakfast Casseroles

Number Of Ingredients 10

4 tablespoon(s) butter, softened
1/2 cup(s) granulated sugar
1/2 cup(s) brown sugar, light
1 cup(s) milk
1 large egg
2 cup(s) all purpose flour
1 tablespoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) fresh cranberries
3/4 cup(s) vanilla/white chocolate chips

Steps:

  • Preheat oven to 400 degrees Grease cupcake pans or line with cupcake papers. If using the tins only, grease well. Note: These tend to stick a bit due to the white chips.
  • Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
  • Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
  • By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
  • Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
  • Enjoy!

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