White Chocolate Cranberry Muffins

I love the combination of chocolate and pretty much anything; I just think that there are endless combinations.  I try to pair new things together from time to time just to see what I can come up with.  Although the combination of white chocolate and cranberries is nothing new, they are two flavors that I’ve been wanting to work with for quite some time now. 

 I had planned on making some cookies with white chocolate and cranberries but one day muffins sounded good to me so I decided to incorporate the flavors in the muffins instead.  The muffins turned out incredible!  They weren’t too rich for breakfast; they were just right.  All of the flavors just blend together and compliment one another so well.

 I also made them in a large muffin pan and that made it even better.  I just love the “Texas” size muffins, so any chance I get to use my pan I do!  There is a trick to cooking in a pan where the muffins are larger; turn the heat down and cook them a little more slowly than you normally would.  If you cook them at the normal temperature then the outsides cook a lot faster and end up burning before the inside cooks completely.  These were such a hit the first time I made them that I’ve made them three more times since. 

My mom tried them while she and my dad were visiting and she requested that I make them and bring them when we had Christmas.  Spencer took some to work for his breakfast a few times and he let some of his co-workers try them and I have recently received requests from them for a batch.  Needless to say they have been a big hit since I created my recipe.

Now on to the good stuff!!!

White Chocolate Cranberry Muffins
   
Ingredients: 
2 1/2 Cups flour
1 1/4 Cups sugar
1 3/4 Teaspoon baking soda
2 Teaspoons baking powder
1 1/2 Teaspoon nutmeg
3/4 Cup shortening, (I used butter flavored Crisco)
2 Teaspoons cinnamon
1/4 Teaspoon all spice
Dash of salt
1 1/2 Tablespoon vanilla
3/4 Cup milk
2-3 Eggs, slightly beaten (It just depends on the consistency after the first two are mixed in; if the dough still seems to be a little stiff then add the 3rd egg)
1 1/2 Cup cranberries (I used dried but you can use fresh if you prefer)
1 Cup white chocolate chips
Sugar in the Raw, for garnish
 
Directions:
Preheat oven to 325 F. (Preheat to 350 if using a muffin tin with “normal” size muffins)
In a large bowl mix together the flour, sugar, salt, baking soda, and baking powder.  Once all the dried ingredients are combined cut in the shortening with a pastry blender.  Blend the dough until the shortening is incorporated completely; the mixture should look like a lot of tiny balls. 
With an electric mixer mix in the nutmeg, cinnamon, all spice and vanilla.  Once well mixed add in the milk.  Add eggs in one by one until all have been added.  Once everything is mixed together stir in the cranberries and chocolate chips.
Pour into greased muffin tins.  For the “Texas” size muffins I spooned a little over 1/3 cup of muffin batter in the tins.  Place muffins in the oven and bake on 325 for about 25 minutes.
Remove from oven and immediately sprinkle with Sugar in the Raw.  Remove muffins from pan and place on cooling rack.  Let cool completely before placing in a well sealed container.
 

Recipe Source: A Lynsey Original