A Breakfast Treat
It is very cold outside, and I’d woken up ravenous and craving for warm muffins. Being quite early on a Saturday morning, the one thing that lured me out of my lukewarm bed (for the radiator had gone off by then) was the thought of making muffins for breakfast. Such is the beauty of Saturdays: you feel like you have all the time in the world to do everything because when you wake up the next morning, it would be Sunday. Stomach aching, rumbling like the mad winds of the cold, icy North, I leapt out of bed and darted to the kitchen, where I assembled all that I needed for white chocolate and cranberry muffins without a moment’s hesitation.
A wonderful aroma now wafts through my humble, little kitchen – nothing like the scent of something-baking-in-the-oven to start the day with; and even better if that certain something happens to be decadent and chocolate-laden!
White Chocolate and Cranberry Muffins
1 ½ oz plain flour
1 ½ oz buckwheat flour
¾ tsp baking powder
1 ¾ oz caster sugar
1 ¾ oz white chocolate, grated
1 ¾ oz dried cranberries
1 ¾ oz butter, melted
1 large egg
2 fl oz milk (I used soya milk)
1 Preheat oven at 175 °C.
2 In a bowl, sift the flours and baking powder.
3 Add sugar, white chocolate and dried cranberries. Mix well.
4 In another bowl thoroughly mix the melted butter, egg and milk; then add to the dry ingredients. Mix well.
5 Spoon mixture into a paper-lined muffin tray.
6 Cook in oven for about 25 minutes.
7 Remove from oven, let cool for some moments and enjoy.
Have an excellent weekend!