I was making a HUGE batch for a party, so adapt to suit yourselves. I also add A LOT of cranberries and white chocolate. The smoothness of the chocolate is wonderfully balanced by the fresh tartness of the cranberries. Nom!
vanilla bean paste
2 cups of brown sugar
3 cups of selfraising flour
600g fresh cranberries
400g white chocolate, chopped
Mix the soft butter (unsalted preferably) in with the sugar until light and fluffy and then mix in the beaten egg, the vanilla bean paste. Sieve the flour into the mixture and stir until its well combined, it should be a loose but pastey consistency.
I heated my cranberries to soften them a tiny tiny bit, but don’t cook them or the skin will go soggy. (Your muffins will just be pink muffins with white chocolate in them, rather than plain muffins with scatterings of chocolate and cranberries!). Once lightly heated, spoon your cranberries (avoiding any juices at the bottom of the pot!) into your mixture and fold them gently into the muffin mix. Add the white chocolate pieces and similarly fold them in.
Spoon muffins in to cases and (ideally, which of course I forgot to do) bake them in a muffin/cupcake tin at 180 degrees for 35 minutes, or until golden all round.
I have also made amazing white chocolate and cranberry oat cookies which go down super well too! But sadly I forgot to take pictures during the process, I have found a similar recipe by Nigella, but mine are much much oatier!