Cranberry and White Chocolate Muffin Mix
Just add eggs and oil | Makes 6 - 8 muffins
Chocolate meets fruit in this yummy muffin mix and it tastes delicious. They're filled with big white chocolate chips, juicy cranberries and a hint of cinnamon for a combination that bursts with flavour and texture.
You will need: 1 baking tray, 6-8 paper cases, 1 large egg, 60ml water, 100ml vegetable oil
Ingredients: Wholemeal wheat Flour, Sugar, Cranberries (13%)(Cranberries [55%], Sugar, Sunflower Oil), White Chocolate Chips (11%)(Sugar, milk Powder, Cocoa Butter, Emulsifier; soya Lecithin), wheat, Modified Starch, Emulsifier (E471, E475, Baking Agent (E500, E541), Xanthan Gum, Salt, Natural Vanilla Flavour, Cinnamon Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Allergens: Wheat, Gluten, Soya, Milk. May contain traces of Nuts
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Cranberry & White Chocolate Muffin Mix
(Contains Cereals containing gluten, Milk, Soya May contain Nuts)
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C/170°C fan/gas mark 4.
Place your mixture into a bowl. Make a well in the centre and add the egg, water and oil. Using a large spoon, mix everything together until well combined.
Fill a muffin tray with paper cases. Using a spoon, fill the paper cases equally with the mixture.
Bake for 15-18 minutes or until the tops are golden brown.
Remove from the oven and leave to cool for 10 mins.
Enjoy!