Tuesday, January 12, 2016

Cranberry & White Chocolate Chip Muffins



These Muffins are sure to disappear fast.
Light, moist and delicious
The tartness of the cranberries combined
 with the sweetness of the chocolate chips 
make these  muffins irresistible.

Ingredients:
1/2 cup unsalted butter softened
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1/2 cup Greek yogurt
2 tbsp. cream
 (buttermilk or regular milk can be used)
2 tsp. vanilla
1 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt (optional)
3/4 cup white chocolate chips
1 cup fresh or frozen cranberries.
(do not thaw if frozen)

Directions:
Preheat Oven to 375 degrees

In a large mixing bowl with a mixer or hand mixer,  cream the butter and  sugars until light and fluffy (about 2-3 mins.)

Add the eggs, yogurt, cream and vanilla - beat on high about 2 mins.

Add the flour, baking soda, baking powder, cinnamon, (optional salt) and beat just until combined. (about 1 min.) Do not over mix or muffins will be tough.

Add the white chocolate chips and beat on low speed to incorporate, about 30 seconds.

Add the cranberries folding in with a  spatula or wooden spoon.

Using an ice cream scoop fill muffins tins.  (about 15)

Bake  for 20-25 mins.(depending on your oven) 
I do the toothpick test. If it comes out clean, they are done. 


Allow to cool about 10-15 mins.

Muffins will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

This pretty plate with cardinals
and deer, I bought at "Scores".











































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