Jonathan and I were at COBS Bread before Easter buying hot cross buns and I decided to buy a cranberry white chocolate chip scone. The scone was very tasty and I held the flavour combination in the back of my head – and added it to my baking to-do list. While I was at the grocery store yesterday, I thought I should pick up some cranberries and white chocolate chips to make a muffin version.
Usually my stomach is sensitive to cocoa and milk chocolate, however some brands of white chocolate don’t cause any stomach pain. I did some reading on Wikipedia about why this might be and the answer seemed to be because white chocolate doesn’t contain cocoa solids. I am also very cautious about if nuts are processed in the same factory. The Chipits brand doesn’t seem to aggravate any stomach sensitivity or allergies, so I used them for this recipe – hooray!
I love cranberry and the sweet and tart combination was definitely a winner. I enjoy baking my own sweet treats and muffins are a splendid treat. Making my own baked goods is really the only way to know they are allergy safe. I made them in a mini version so that I can eat more of them and not gain ten pounds. It probably wouldn’t be the best idea to eat these every day, but every once in a while they are great. The mini muffins are rich and decadent, sweet and tart – simply yummy!
Some of these muffins are in the freezer for when I see Jonathan next. I am sure he will enjoy them just as much as I do.
2 cups all purpose flour
½ cup brown sugar
½ tsp salt
1 tbsp baking powder
½ cup milk
¾ cup sour cream
¼ cup canola oil
2 eggs, beaten
1 tsp vanilla extract
1 cup frozen cranberries – dusted with 1 tsp of flour
¾ cup white chocolate chips
- Preheat oven to 350 F.
- Mix together in a large bowl the flour, brown sugar, baking powder and salt.
- Add in the milk, sour cream, canola oil, eggs and vanilla extract. Stir until thoroughly combined, but do not over stir.
- Dust the frozen cranberries with a teaspoon of flour and then fold them into the muffin batter. Add in the white chocolate chips until they are evenly distributed.
- Grease the mini muffin pans with margarine or cooking spray.
- Fill the muffin batter ¾ of the way full.
- Bake for 18-20 minutes. If you want regular sized muffins the cook time will be longer 20-25 minutes.
- This recipe makes 3 dozen mini muffins.