When I was walking the hound in the park this morning, my friend Howard called with a delicious enquiry. He’s got a stand at a conference tomorrow and wanted to make his display stand out. He is a very wise man. He knows that baked goods refresh the parts Powerpoint cannot reach.
As Barney played ‘now you see me now you don’t’ in the fallen leaves, Howard and I decided on mini muffins. White chocolate and cranberry mini muffins, to be precise. Now, I’m not the biggest fan of white chocolate – toooo sweet – but I thought tart little cranberries would provide the perfect counterpoint. Once home, a quick Google brought up this easy treat of a recipe from the Waitrose site. I hope Howard’s clients enjoy them. I hope you do too.
White chocolate and cranberry mini muffins
100g plain flour
1 tsp mixed spice
50g Demerara sugar
2 tsp baking powder
½ tsp bicarbonate of soda
75g white chocolate chips
75g dried cranberries
1 medium egg, beaten
50g butter, melted and cooled
100g white chocolate
25g dried cranberries, roughly chopped
Preheat the oven to 200°C/400°F/Gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
Mix the dry ingredients, chocolate and cranberries in a bowl. Make a well in the centre. Mix the wet ingredients, pour into the dry and stir for about 20 seconds until you have a lumpy batter. Don’t overmix. Spoon into the cases and bake for 15 minutes. Cool on a rack.
To finish, melt the chocolate in the microwave or in a bain marie, scrape into a polythene bag and cool so it thickens a little. Cut a tiny hole in the corner of the bag. Drizzle the chocolate over the muffins and top with dried cranberries. I had chocolate left over, so I criss-crossed the tops with skinny little lines to add a final flourish. The secret to doing this is to start piping your lines about an inch or so to the side of the cooling rack so by the time they hit the muffins, your lines are skinny rather than gloopy. It’s gloriously messy.