Christmas Mini Muffins is a modern British recipe for a classic Christmas muffin, half of which are flavoured with dark chocolate and mincemeat and half with white chocolate and cranberries. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Mini Muffins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g self-raising flour
100g golden caster sugar
100g sunflower oil
75ml milk
1 lage egg
50g good quality dark chocolate (at least 70% cocoa solids), chopped
1 tbsp (heaped) good quality mincemeat
50g white chocolate, chopped
50g dried cranberries
Method:
Combine the flour and sugar in a bowl. Form a well in the centre and set aside. In a separate bowl, beat together the oil, milk and egg. Slowly pour this mix into the flour mixture and stir together. Divide the batter between tow bowls.
Add the dark chocolate and mincemeat to one bowl. Then add the white chocolate and cranberries to another bowl. Stir both mixtures gently to combine. Line 24 muffin tins with muffing cases. Divide the two batters between the 24 muffin cases (so you have 12 white chocolate and 12 dark chocolate) then transfer to an oven pre-heated to 190°C and bake for 20 minutes, or until well risen and golden brown.
Remove the muffins from the oven then transfer the muffins to a wire rack to cool. Eat warm.
