Shopping list for 30 pieces
- 200g self-raising flour
- 100 grams of cane sugar
- 1 free-range egg
- 100 ml of milk
- 75 ml of sunflower oil
- 50 grams of dried cranberry
- 50 grams of white chocolate
- 75 grams of dark chocolate
- fondant in Christmas colors
These delicious mini-muffins are ready in no time at all and a big hit with the kids. We make two types, cranberry with white chocolate and chocolate chip. De decoration has to differ otherwise you can't keep them apart.
How to make the mini-muffins
Put 24 paper cases in a mini-cupcake tin.
Weigh the cane sugar and place it in a bowl.
Sift the flour into the bowl as well.
Stir everything together and make a well in the centre.
Beat the egg in a separate bowl.
Stir in the milk.
Add the sunflower oil also.
Pour the mixture slowly in the well.
Mix it gently together and divide the dough in two bowls.
Weigh the white chocolate and the dried cranberries.
Fold them gently into the dough.
Preheat the oven to 180°c.
Chop the dark chocolate in small pieces.
Add the chocolate to the dough.
Fold it gently into the dough.
Fill the muffin cases to 3/4, using two spoons.
Bake the muffins 15 minutes in the oven.
Let the mini-muffins cool on a wire rack.
Bake the remaining dough in the same way.
For the cranberry/white chocolate muffins we use Christmas colours: red, white&green.
The chocolate chip muffins we decorate with gold&silver.
Start with a quick kneading of the red, green and white fondant icing.
Roll red into berries (little balls).
Roll green out thinly.
Cut out tiny holly leafs.
Cut circles out of white.
Press the white fondant on the cakes and stick the holly on with a drop of water.
Decorate the choclate chip muffins entirely in white, even the holly.
Dust the chocolate chip muffins with edible gold&silver glitter and press on gold&silver balls.
Merry Christmas!