Prep 15 mins
Cook 25 mins
I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie
- 1⁄2 cup dried cranberries
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon brandy or 1 tablespoon Grand Marnier
- 1 tablespoon hot water
- 1 egg
- 2⁄3 cup brown sugar
- 1⁄4 cup melted butter
- 1 cup buttermilk
- 2 1⁄3 cups cake-and-pastry flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup white chocolate chips
- 1⁄2 cup dry roasted macadamia nuts, chopped
- Pre-heat oven to 350 F (180 C).
- Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
- In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
- In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
- Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
- Bake for 25 to 30 minutes until tops are slightly browned.
This are chock full of goodness! I used almonds and half white half semi sweet choc, and made them mini muffins - they cooked in about 15 mins. Love the cranberry and choc. together. Made for the Comfort Cafe July 09
These are ingredients that I don't usually have on hand. I was able to get just what I needed at the bulk food bins at the grocery store. I am glad I made these. There is a great blend of flavors and textures in these muffins. Made for Summer Comfort Cafe.
I was searching ingredients to use up some buttermilk. Imagine my surprise when I found this recipe with all it's crazy ingredients & I had them all on hand! Well, I didn't have any cake flour left, so I used bread flour that I sifted twice. Everyone loved these muffins. They were moist & very flavorful. They had a beautiful balance between sweet & tangy with the ginger (I used homemade crystallized ginger), cranberries & white chocolate. Be sure to spray the muffin tins with non-stick cooking spray first. Since it wasn't noted I sprayed 6 cups & left 6 dry. I used a 2-1/2 inch ice cream scoop & one scoop filled each muffin cup perfectly. There was exactly enough batter for 12 cups. I baked mine for 20 minutes & they tested done with the toothpick, but after cutting one open, it was a tad bit moist, I think they could have gone another 3 minutes in the oven. We still ate them immediately with no regrets! Thanks for posting this, Elly. I've already forwarded the recipe to my mom.