You have to try these absolutely delicious cranberry and white chocolate muffins. They make the best of leftover cranberries, but you could also use any other berry you wish. The sweetness of the white chocolate really balances out the sourness of the cranberries… utterly delicious!

Makes 8-12 Muffins
100g of butter, melted
200ml of buttermilk
Zest of 1 orange
2 large free range eggs
150g of caster sugar
250g of self raising flour
250g of fresh cranberries
200g of white chocolate, roughly chopped

Preheat the oven to 175oC. Line a muffin tray with paper cases.

In a bowl, whisk together the butter, buttermilk, orange zest and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the butter mixture and whisk until combined.

Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top.

Remove from the oven and place on a wire wrack to cool.