Cranberry and white chocolate muffins

Ingredients

• 2 1/2 cup Plain Flour

• 1 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 3/4 cup Caster Sugar

• Pinch of Salt

• 2 Eggs

• 1 cup Buttermilk or Kefir

• 125g Melted Butter

• 1 cup Fresh Cranberries

• 1/2 cup White Chocolate Chips or White Chocolate (chopped)

• 1 tsp Vanilla Paste

• 12 Muffin Cases

Method

Place dry ingredients in a big bowl and mix them with a spoon.

In a separate bowl, whisk eggs, vanilla and kefir (or buttermilk) until well combined.

Add egg mixture into the dry ingredients. Using a wooden spoon, combine everything together.

Add melted butter and mix well.

Wash cranberries and cut off hard endings.

Add cranberries and chocolate into the muffin mixture and stir.

Ladle mixture into muffin cases.

Bake in 200°C (fan assisted oven) for 20 min.

Nutrition Facts

These muffins are a good choice for someone with a slight lactose sensitivity (not for individuals with lactose intolerance!). Kefir is better tolerated than milk because it contains β-galactosidase the enzyme which breaks lactose down into galactose and glucose (the effect is limited to the lactose present in kefir).

Cranberries contain condensed Tannins, which act as a protection against urinary tract infections, they prevent E.coli from attaching to the lining of the bladder.

Cranberries are also a great source of soluble and insoluble fibre which helps to lower LDL cholesterol levels by catching and removing it from your body.