Orange infused light and fluffy muffins studded with white chocolate with a burst of delicious cranberry sauce in the centre. Makes 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
Melt the butter in the microwave in a microwave safe bowl. (If you do not have a microwave, you can melt the butter in a large saucepan and then use the saucepan as your mixing bowl – if you are using a metal balloon whisk, make sure your saucepan is not non-stick!)
Add the sugar, milk, lemon juice, vanilla extract and egg. When you add the lemon juice to the milk, it will curdle. This is OK! Your lemon juice is basically turning your milk into buttermilk.
Mix thoroughly with a balloon whisk.
Put a sieve over the bowl and measure in the flour, baking powder, bicarbonate of soda and salt. Sieve into the mixing bowl.
Fold until 80% mixed in.
Add the orange zest and white chocolate and fold in. Do not over mix – it is ok to have a few lumps.
Divide roughly ⅓ of the mixture into your muffin cases.
Put ½ teaspoon of cranberry sauce or jam in the centre of each muffin.
Divide the remaining ⅔ of the mixture between your muffin cases, ensuring the sauce/jam is covered.
Top with 2 or 3 chunks of white chocolate. If you have any fresh cranberries you can add a couple of these too.
Cook in the centre of a pre-heated oven at a high heat for 5 minutes (or 10 minutes if the batter is frozen).
After 5 minutes (or 10 minutes if the batter was frozen), turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 - 20 minutes for the muffins until cooked.
They are cooked when they are golden brown and a toothpick inserted into the centre of the sponge (try to avoid the sauce/jam!) comes out clean.
Remove from the oven when cooked, leave to sit for 5 – 10 minutes and transfer the muffins/loaf to a wire cooling rack.
Eat warm or at room temperature, on their own or with your choice of accompaniments.
Equipment:
Suggested accompaniments:
Storage:
These muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days, or in a fridge or 4 – 5 days. If you are storing in the fridge, allow to come to room temperature before eating.
Freezing uncooked muffins:
You can freeze these muffins before they you cook them. All you need to do is:
Freezing uncooked muffins:
You can also freeze these muffins after they have been cooked. Once cooked, allow to cool and freeze in an airtight container for up to 3 months.