Cranberry Chocolate Chip Muffins

Muffin

Ingredients Preparation
  • 1812g
    all-purpose flour
  • 82g
    Baking powder
  • 27g
    baking soda
  • 436g
    granulated sugar
  • 660g
    cold butter
  • 600g
    Buttermilk
  • 225g
    sour cream
  • 600g
    frozen cranberries

1. Combine all dry ingredients in a large bowl, add butter and mix into a pie crust-like mix.
2. Beat eggs, add sour cream and buttermilk. Add to the dry mix and stir until blended.
3. Dust cranberries with a little flour (so batter does not turn red) and add to mix, together with Van Leer Semi-Sweet Chocolate Chip 1M.
4. Scoop into muffin silpats and top with praline crumble.

Praline Crumble

Ingredients Preparation
  • 150g
    Sliced Blanched Almonds American Almond
  • 300g
    granulated sugar
  • 60g
    egg whites

Praline Crumble
1. Mix ingredients together, top off muffins and bake at 170˚C (338˚F) for about 25 minutes or until skewer comes out dry.
2. Let cool and unmould.

Same recipe for Cranberry roasted cocoa nibs bread, only add 150 g of roasted nibs to praline crumble and bake in greased loaf pans or loaf silpats for about 45 minutes at 170˚C (338˚F) or until skewer comes out dry.

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