Double Chocolate and Cranberry Muffins - Post 300!

I was going to bring you something savoury today.........however this being my 300th post I thought something more sweeter was a bit more fitting!! As much as I do like my savoury, I most definitely have a sweet tooth and find most forms of cake pretty irresistible!

These are the latest muffins I baked, and they are really rather delicious! I used my tried and trusty Mingle muffin recipe, with some minor tweakings. The muffins are so quick and easy to make, and come out perfect every time. They have a lovely light, cakey texture and are very moreish!

Makes 12
Easy

Ingredients

250g self-raising flour
25g cocoa powder (I use extra dark Polish cocoa, do try and seek some out!)
2tsp baking powder
125g caster sugar 
50g light muscavado sugar
175ml milk
2 large eggs, beaten
100ml sunflower oil (though had to use vegetable as had accidentally run out!)
50g white chocolate chips

50g craisins or dried cranberries1tsp vanilla extract

Pre-heat the oven to 170ºC/ 150o fan (375ºF, gas mark 5).

Line a 12-hole deep muffin tray with paper muffin cases. 

Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together - do not over beat the mixture. It should have a sort of custardy texture - don't worry if it looks a little runny!

Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until springy to touch and a skewer comes away clean. Leave for 10 minutes in the tray and then transfer to a wire rack to cool down.



Dust with icing sugar if desired


I took a batch of the muffins into work with me, freshly baked yesterday morning and they vanished very quickly and were very popular with my colleagues! Can see these being a regular bake!

Enjoy!