White Chocolate Cranberry Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 15
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 cup confectioners' sugar
- 1/2 cup butter melted
- 1 cup dried cranberries
- 1-1/3 cups buttermilk
- 2 ounces white baking chocolate grated
- 4 to 5 teaspoons cranberry juice
- Carbohydrate 25.8684977284895 g
- Cholesterol 17.3572222420675 mg
- Fat 8.58364941233451 g
- Fiber 1.32885834804987 g
- Protein 3.10464068765989 g
- Saturated Fat 5.29058412283488 g
- Serving Size 1 1 serving (77g)
- Sodium 4005.7168401801 mg
- Sugar 24.5396393804396 g
- Trans Fat 0.600057183192002 g
- Calories 186 calories
Directions In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins. Yield: 15 muffins. Originally published as White Chocolate Cranberry Muffins in Country Woman Christmas Annual 2007, p36 Print Add to Recipe Box Email a Friend
