White Choc Chip, Orange & Cranberry Muffins

Makes 18


  • 300g self-raising flour
  • 110g caster sugar
  • 135g white chocolate chips
  • 65g dried cranberries
  • 60g butter, melted
  • 180ml milk
  • 1 egg
  • 2 tsp orange zest


  1. Preheat the oven to 200°C/400°F. Line two muffin pans with 18 paper cases or baking parchment squares.
  2. Sift the dry cake ingredients into a medium bowl and stir in the remaining ingredients.
  3. Divide the mixture between the cases and bake for about 10 minutes. Stand in the tins for 2 minutes before transferring to a wire rack to cool.

Tip: We decorated these using our Duo Colour Icing Kit. We made a batch of butter icing, flavoured half with vanilla extract and coloured half with red food colouring, but you could simply top with vanilla butter icing.