Ingredients

Preparation

Preheat the oven to 350 F (180 C) and line 12 muffin tin holes with paper liners.
In a large bowl, mix the flour, white chocolate chips, oat flakes, baking powder, salt, and cranberries.

In another bowl, lightly beat the egg with the cream and melted butter.

Pour the wet ingredients into the dry ingredients. Stir just enough to moisten.

Divide the batter among the muffin holes.

Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the muffins from the tin and let them cool completely on a rack.

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Breakfast and brunch

Cranberry and White Chocolate Muffins

Name: Cranberry and White Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: North America
Ingredients: 2 cups (240 g) of flour; 3/4 cup (100 g) of white chocolate chips; 1/4 cup (50 g) of Cranberry Oat Flakes; 1 tablespoon of baking powder (baking soda); 1/2 teaspoon of salt; 1 and 1/2 cups (375 ml) of cranberries, fresh or frozen; 1 egg; 1 cup (250 ml) of 10% cream; 1/4 cup (60 g) of melted butter

Preparation: 15 min

Cooking: 30 min

Servings: 12

These cranberry and white chocolate muffins offer the perfect balance between the sweetness of the chocolate and the acidity of the cranberries. They are ideal for breakfast or to brighten up your coffee breaks. With their moist texture, these muffins are sure to please everyone.