Almond Cranberry Muffins

Almond Cranberry Muffins 

(recipe adapted & modify slightly from here) 

Ingredients: 

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 

Method: 

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.