Cranberry, Grand Marnier And Almond Muffins - cooking recipe

Ingredients

For the batter
310 g all-purpose flour
170 g sugar
1 tablespoon baking powder
1/8 teaspoon salt
50 g ground almonds
100 ml Grand Marnier
100 ml milk
100 ml oil
1 teaspoon almond extract
2 eggs
For the filling
200 g cranberries (fresh or frozen)
150 g white chocolate, chopped
For the topping
40 g slivered almonds
30 g demerara sugar

Preparation

Preheat oven to 200C (180C for fan assisted).
Line a muffin tin with 12 liners.
Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds.
Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate.
Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
Bake for 20-25 minutes until the tops spring back gently when pressed.
Cool on a wire rack.