Almond Cranberry Muffins
(recipe adapted & modify slightly from here)
115g Cowhead salted butter
80g fine sugar
3 egg yolks
110g Blue Jacket Plain Flour
1 tsp baking powder
50g ground almond power
3 egg whites
30g fine sugar
lemon zest from 2 lemons
100g cranberry soaked in 50g rum overnight
1. Cream butter & sugar in a mixing bowl till light & pale in colour.
2. Add in the egg yolks gradually & mix till combined.
3.In a clean mixing bowl, whisk egg whites till frothy. Gradually add sugar & whisk till soft peaks. Take 1/3 of the whites & mix with the batter in (2). Then, add the remaining whites to batter till combined.4. Add in sifted flour, baking powder, ground almonds, lemon zest & cranberry into the batter till combined.
5. Divide batter into cupcake liners. Bake in a preheated oven @ 160C for 28mins.