For the recipe Snowman Cranberry and Chocolate Chip Muffins
|16||Dr. Oetker Muffin Cases (x 16 cases)|
|100 g||Margarine (3 ½ oz, softened)|
|100 g||Caster Sugar (3 ½ oz)|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (½ tsp)|
|125 g||Plain Flour (4 ½ oz)|
|10 g||Dr. Oetker Baking Powder (2tsp)|
|100 g||Dr. Oetker White Chocolate Chips (3 ½ oz)|
|75 g||Cranberries (3 oz)|
|2||Medium Eggs Beaten|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing (3 ½ oz, of the red)|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing (3 ½ oz, of the green)|
|454 g||Dr. Oetker Ready to Roll White Fondant Icing|
|100 g||Dr. Oetker Milk Chocolate Chips (3 ½ oz)|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 16 red Fun Baking Cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
Gradually whisk in the eggs and Vanilla Extract, then sift the flour and Baking Powder on top. Add the Chocolate Chips and Cranberries. Using a large metal spoon, carefully fold the dry ingredients into the creamy mixture.
Spoon the mixture into the Baking Cases and bake for about 15 minutes until lightly golden and just firm to the touch. Transfer to a wire rack to cool.
To decorate, use the white regal icing to cover the muffins and make the snowman's body. Then use the red and green regal icing to shape and form the snowman's hat, ear muffs and gloves. Finish with milk chocolate chips for the eyes and buttons and serve.
|Per Serving||Per 100 g / ml|
|Fat||10.35 g||11.90 g|
|Carbohydrate||56.51 g||64.95 g|
|Protein||2.39 g||2.74 g|