Tuesday, January 12, 2016

Cranberry & White Chocolate Chip Muffins ~ Dairy Free.

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.


2 cups flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cranberries
(I use frozen cranberries)

3/4 cup white chocolate chips.

1 egg

3/4 cup orange juice

1/4 cup vegetable oil.

1 tsp. vanilla.


Preheat oven to 400 deg. F.

Prepare muffin pan.
The recipe makes 12 large muffins.

Whisk together all the dry ingredients.
the flour, sugar, baking powder, baking soda and salt.

Add the cranberries to the flour mixture.

In a smaller bowl, combine the egg,  
orange juice, vegetable oil,
and vanilla.

Combine the two mixes, 
the flour mix and the egg mix together.
Fill the muffins tins. 
I use an ice-cream scoop to fill the muffins tins.

Bake 18-20 minutes.
Insert a toothpick, in the middle of a muffin 
and if it comes out clean,
the muffins are cooked.

Allow to cool about 10-15 mins.

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