Cranberry and White Chocolate Muffins
These cranberry and white chocolate muffins put a festive twist on a classic recipe. Tart cranberries and sweet white chocolate create the perfect balance in this holiday-inspired muffin, while whole wheat flour adds a touch of wholesomeness.
Ingredients
- 200 g whole wheat flour or wheat berries see below
- 100 g sourdough discard or active starter
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120 ml oil
- 150 g maple syrup
- 1 tsp natural vanilla essence
- 2 eggs
- 100 g dried cranberries
- 100 g white chocolate chips
Instructions
- If you are not going to long ferment the batter, preheat the oven to 180°C.
- If milling your own flour, measure your wheat (or einkorn) berries and mill them directly into the bowl you will be using to mix your muffin batter. If you are not milling your flour, measure the flour directly into the bowl.
- Add the other dry ingredients to the flour (baking powder, salt) and stir them together.
- Next add all the other ingredients, including the cranberries and white chocolate chips, and mix well with a danish dough whisk or wooden spoon to combine. The batter will be quite loose, this is normal.
- If you would like to long ferment your batter, cover the bowl and put it in the fridge for at least 1 hour or up to 24 hours. If you are not fermenting your batter, bake immediately as described below.
- When ready to bake, ensure your oven is preheated to 180°C.
- Place muffin liners in a muffin tin and spoon the batter into each muffin case. I like to use a large cookie scoop to do this.
- Bake for 20-25 minutes. Check your muffins after 20 mins. Muffins that have been long fermented in the fridge may require a slightly longer cooking time. I like to check that my muffins are cooked by inserting a skewer into a muffin. If it comes out clean, the muffins are done.
- Allow to cool on a wire rack. Enjoy warm or cold with a steaming cup of tea or coffee or as a festive dessert.