Cranberry Chocolate Chunk Muffins

Muffin

1812 g All Purpose Flour

82.5 g Baking Powder

27.5 g Baking Soda

436 g Granulated Sugar

660 g Butter, Cold

600 g Buttermilk

225 g Sour Cream

600 g Frozen Cranberries

450 g Semisweet Chocolate Chunks, 1000 ct

Praline Crumble

150 g Sliced Blanched Almonds

300 g Granulated Sugar

60 g Egg Whites

 

Muffins

1. Combine all dry ingredients in a large bowl, add butter and mix into a pie crust-like mix.

2. Beat eggs, add sour cream and buttermilk.  Add to the dry mix and stir until blended.

3. Dust cranberries with a little flour (so batter does not turn red) and add to mix, together with chocolate chunks.

4. Scoop into muffin silpats and top with praline crumble.

Praline Crumble

1. Mix ingredients together, top off muffins and bake at 170C/338F for about 25 minutes or until skewer comes out dry.

2. Let cool and unmould.

Same recipe for Cranberry roasted cocoa nibs bread, only add 150 g of roasted nibs to praline crumble and bake in greased loaf pans or loaf silpats for about 45 minutes at 170C/338F or until skewer comes out dry.