Cranberry white chocolate chip muffins
Who says you can't have white chocolate for breakfast? These cranberry white chocolate chip muffins are just what you need in the morning!
white whole wheat flour
can substitute with all-purpose
milk or buttermilk
sweetened dried cranberries
white chocolate chips
Preheat your oven to 400 degrees F. Generously grease or line 2 standard muffin pans and set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In a medium sized bowl, mix together the eggs and sugar until well blended. Add in the milk and applesauce until well incorporated.
Transfer the egg mixture into the large bowl with the dry ingredients. Mix until a few dry streaks remain. Fold in the cranberries and white chocolate chips.
Evenly distribute the batter into your prepared muffin pans, filling each well about 3/4 full.
Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Adapted from
No Spoon Necessary
Recipe from Eva Bakes