Cranberry, Orange & Chocolate Chips Muffins

Since the beginning of the year, with the new set of daily routines, I am finding it more and more difficult to spend time on baking or blogging :(

It was with some luck that I managed to squeeze in some time last week to bake a batch of muffins. I adapted the recipe for the raisins & chocolate chips muffins and turned it into these Cranberry Orange & Chocolate chips muffins. A great way to use up those little packs of dried cranberries or craisins that I have bought several weeks ago.

The muffins were baked almost to a perfection...what I mean is, that my oven took the same recommended time to get the muffins all beautifully browned. With the help of a oven thermometer, I had let the oven preheated slightly above the required temperature...so by the time the muffins were in the oven, the temperature dropped to the desired level at 180degC.



I liked the way the muffins were all cracked nicely on top...and they tasted fabulous...very fluffy and moist...despite the fact that there's no yoghurt or buttermilk used in this recipe. The craisins and orange combo went every well together too. The only thing that I can find fault with these muffins is that they were a little on the sweet side for me...all due to the white chocolate chips that I have used! Next time I will either cut down on the sugar, or used dark chocolate chips instead.


Ingredients:
(makes 8 muffins)

60g unsalted butter, melted
zest of 1 orange
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (white or dark)
1/2 cup craisins (dried cranberries)
1 egg, lightly beaten
125ml milk
50ml orange juice
125g granulated sugar (original recipe calls for 150g sugar)

Method:

1. Pre-heat oven to 180degC (350 degF).


2. Melt butter in a saucepan, over low heat, set aside to cool.


3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl.


4. Add chocolate chips, craisins, orange zest and mix with a spatula. Make a well in the centre.


5. Place egg, melted butter, milk, orange juice and sugar in another bowl. Mix (with a manual whisk) until thoroughly combined. (To cut down on washing up, I mixed these ingredients into the saucepan which I used to melt the butter).


6. Pour the liquid mixture into the flour. With the spatula, gently fold all the ingredients to form a wet batter. Just mix until the flour are incorporate into the batter. DO NOT Over mix. The batter will appear lumpy.


7. Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.


8. Let cool on a wire rack.

Recipe source: adapted from Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno