Thursday 2 January 2014

Cranberry, white chocolate and orange Doughnut Muffins

Leftover cranberry sauce? fear no more! I feel like this idea came to me in a dream or something although I'm sure it was probably just a random thought. I'll be honest, I'm not a giant fan of cranberry sauce so although I knew people would like them I was a little apprehensive to try these but oh my! I was shocked at how tasty they were when I bit into them.

300g/2 cups self-raising flour
135g/3/4 cup caster sugar
Rind of 1 orange
100g white chocolate, chopped (or chocolate chips)
80ml/1/3 cup vegetable oil
1 free-range egg
175ml buttermilk
1 tsp vanilla extract
9-10 tsp cranberry sauce/jelly

For the coating
3 tbsp caster sugar
3 tsp ground cinnamon
butter, melted

Pre-heat the oven to 180C/350F/Gas mark 4 and grease a 12 hole muffin tray
Sift the flour into a medium bowl then add the caster sugar, orange rind and the chocolate.
In a jug combine the vegetable oil, egg, buttermilk and vanilla extract.
Add the wet ingredients to the dry and stir until only just combined.
Place a spoonful of the mixture into each hole of the muffin tray then add 1 tsp of cranberry sauce/jelly and cover with the remaining mixture. This recipe makes 9-10 muffins so make sure you don't try and fill all 12 holes or you'll run out of mixture to cover them.
Bake in a pre-heated oven for about 20 minutes. Once out the oven leave the muffins to cool slightly in the pan.
While the muffins are cooling melt some butter and combine the caster sugar and cinnamon together.
When the muffins are cool enough to handle brush each muffin with butter and cover completely with cinnamon sugar.

Note: if you're using cranberry sauce I find they're best if you keep the large bits of cranberry out of the muffins, alternatively you could put the sauce in a food processor so it's smooth and more like a jelly.

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