Name: White chocolate-chip orange and cranberry mini muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cup (300g) self-raising flour; 1/2 cup (110g) caster (superfine) sugar; 3/4 cup (135g) white choc bits; 1/2 cup (65g) dried cranberries; 60 gram (2 ounces) butter, melted; 3/4 cup (180ml) milk; 1 egg; 2 teaspoon finely grated orange rind; 1/4 cup (60ml) orange juice; Glacé icing; 1 1/2 cup (240g) icing (confectioners') sugar; 1/2 teaspoon vegetable oil; 2 tablespoon water, approximately pink, blue, green and yellow food colouring

Ingredients

2 cup (300g) self-raising flour

1/2 cup (110g) caster (superfine) sugar

3/4 cup (135g) white choc bits

1/2 cup (65g) dried cranberries

60 gram (2 ounces) butter, melted

3/4 cup (180ml) milk

1 egg

2 teaspoon finely grated orange rind

1/4 cup (60ml) orange juice

Glacé icing

1 1/2 cup (240g) icing (confectioners') sugar

1/2 teaspoon vegetable oil

2 tablespoon water, approximately pink, blue, green and yellow food colouring

Method

1.Preheat oven to 200°C (180°C fan-forced). Line four 12-hole (1 tablespoon/20ml) mini muffin pans with paper cases.

2.Sift flour and sugar into medium bowl; stir in remaining ingredients.

3.Divide mixture into paper cases. Bake about 10 minutes. Stand muffins in pans two minutes before turning, top-side up, onto wire racks to cool.

4.To make glacé icing, sift icing sugar into small heatproof bowl. Stir in oil and enough water to make a paste. Stir over small saucepan of simmering water until icing is spreadable. Divide icing evenly into four small bowls; tint each icing with one of the four food colourings. Spread cold muffins with icing.

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Ingredients

Method

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