White Chocolate and Cranberry Compote Muffins

Submitted By:
Spanner


No. of Servings:
10-12 Preparation time:
35min(s) Course:
Dessert Cooking time:
20min(s) Cooking Instructions:
Preheat the oven to 170?C.

Cranberry compote:

Put all of the cranberry compote ingredients, except the water and cornflour, into a small saucepan over a moderate heat. Bring to the boil and cook for about 10 minutes, or until the cranberries are soft.

Dissolve the cornflour in the water and add to the saucepan. Reduce the heat to medium, then stir until the mixture thickens.

Remove from the heat and cool.

Muffins:

Line a muffin tray with paper muffin cases. In a medium bowl, whisk the milk, butter and orange zest and set aside.

Using a food mixer, beat the eggs and sugar until light and creamy. Add the butter and milk mixture and whisk until completely combined.

Gently fold in the flour, cinnamon, allspice and white chocolate, being careful not to over-mix the batter.

Spoon the mixture into the muffin cases (about 2 tablespoons per case) and top each muffin with a teaspoon of the cranberry compote, pushing down as you add the compote. Bake for about 15-20 minutes, or until firm and golden brown.

Remove from the oven and place on a cooling rack.


Serve warm with a dusting of icing sugar.