Cranberry, White Chocolate and Hazelnut Muffins

DessertServes 10

Following on from their recent appearance on BBC One’s James Martin’s Home Comforts programme, why not give these moreish muffins a whirl from Thixendale based Yorkshire Rapeseed Oil.      



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


  1. Pre heat your oven to 180C (170C fan)
  2. Leaving the chocolate in its wrapper, use a rolling pin to smash into chocolate chip size pieces then add to a large mixing bowl.
  3. Add the remaining dried ingredients and stir until mixed thoroughly.
  4. Add in the oil, milk and eggs and mix until all the ingredients are combined into a smooth batter.
  5. Spoon into the muffin cases and sprinkle over the remaining chopped hazelnut’s, cranberries and a little granulated sugar.
  6. Bake In the oven for 25-0 mins until cooked through.
  7. Leave to cool a little and enjoy warm or cool. Delicious…… whenever!