Ingredients
ingredients
225g self-raising flour
225g golden caster sugar
1 heaped tsp baking powder
40g chopped hazelnuts (plus a little for finishing)
100g dried cranberries (plus a few chopped for decoration)
150g white chocolate
70ml milk
145ml Yorkshire Rapeseed Oil
4 medium eggs
A little golden granulated sugar
Method
- Pre heat your oven to 180C (170C fan)
- Leaving the chocolate in its wrapper, use a rolling pin to smash into chocolate chip size pieces then add to a large mixing bowl.
- Add the remaining dried ingredients and stir until mixed thoroughly.
- Add in the oil, milk and eggs and mix until all the ingredients are combined into a smooth batter.
- Spoon into the muffin cases and sprinkle over the remaining chopped hazelnut’s, cranberries and a little granulated sugar.
- Bake In the oven for 25-0 mins until cooked through.
- Leave to cool a little and enjoy warm or cool. Delicious…… whenever!