Ingrédients pour White Chocolate Cranberry Muffins
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Comment préparer White Chocolate Cranberry Muffins
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 200g all-purpose flour, 4 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, a pinch of salt, and 150g white chocolate chips.
- In a separate bowl, whisk together 1 large egg, 100g granulated sugar, 100ml vegetable oil, and 100ml milk until well combined.
- Gently fold the dry ingredients (from step 2) into the wet ingredients (from step 3) until just combined. Be careful not to overmix.
- Fold in 100g fresh or frozen cranberries until evenly distributed throughout the batter.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
48g
Fat
13g
Carbs
9g