Cranberry & white chocolate muffins

with pumpkin seeds
Mark Young
12 (1 muffin per person)
Prep time: 
30 mins
Cook time: 
15 to 20 mins
  • 280g self raising flour
  • 90g caster sugar
  • 2 tsp baking powder
  • 2 eggs
  • 100g butter, melted
  • 175 ml/grams milk
  • 200g cranberries
  • 200g of white chocolate cut into chunks or white chocolate chips
  • 25g plain flour
  • 100g pumpkin seeds
  1. Preheat oven to 190c
  2. Line a 12 holed muffin tin with muffin papers, the fancier the better!
  3. Wash the cranberries and drain. Sprinkle a tea towel with the plain flour and roll the cranberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely.
  4. Sift the Self raising flour, salt, sugar, and baking powder into a large mixing bowl.
  5. In a separate bowl, beat the eggs. Add the melted butter and then the milk.
  6. Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins.
  7. Add the floured cranberries and white chocolate chunks. Fold in the berries and the chocolate. Spoon into the prepared muffin pans as soon as the chocolate and berries are incorporated, allowing the mixture to fill about 2/3 of the cup.
  8. Sprinkle the pumpkin seeds between the muffins
  9. Bake immediately in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked.
  10. Remove at once from their tins.
  11. Allow to cool before enjoying if you can wait that long!