Skip to content

Posts tagged ‘white chocolate’

White Chocolate Cranberry Muffins


This was a mid-morning snack last week. The boys have grown five inches (between the three of them) in the last six months, so a dozen muffins is about right for “second breakfast” and with a tall glass of milk, “elevensies” is taken care of as well.

My basic muffin recipe goes like this:
1 cup All Purpose Flour
1 cup of: oats, whole wheat flour, another cup of all purpose flour or any other combination of dry flour-like stuff that I am in the mood to throw in
1/3 cup sugar
2 tsp baking powder
1 tsp salt
½ cup vegetable oil
¾ cup milk
Add goodies according to taste or what you have in the cabinet.

Muffins are the reverse of cookies. You start with the dry ingredients then add the liquid. (For this particular batch that second cup of dry stuff was quick oats.)



Stir it all together gently. You’re not supposed to over-stir muffin batter. Honestly, I can’t remember why, but when Alton Brown explained it in a book it made sense and I have done my best to obey this rule ever since. And, the muffin quality in my house has improved.

Once the dry and wet have been delicately combined, you can add goodies. For this batch, I used about ¾ cup each of chopped white chocolate chips, chopped dried cranberries, and finely chopped walnuts.




Scoop the batter into a muffin tin sprayed with non-stick spray. You can use papers, but I never seem to have them in the cabinet – possibly because my boys often chew them like little goats when they’re done with each muffin and it grosses me out.




Bake in a 375 degree oven for 12-14 minutes.

Spread the tops with butter or margarine. (Yes, I can allow for margarine in non-cookie situations!)


Then sprinkle with sugar.



Enjoy one before they’re gone. In my house, that’s about 10 minutes.


White Chocolate Chip & Cashew Cookies

Cookies are the perfect make-ahead breakfast! And, if you eat them by themselves, you’ll be ready for breakfast again about two hours later (if you can pick your face up from your desktop). When paired with something that furnishes nutrients they may lack you have “a balanced breakfast” and all day to burn the alleged extra calories. Catch me in the evening and I’ll tell you why that’s also the ideal time to eat cookies.

Here’s the recipe for my breakfast du jour: 
2 cups of butter (very FIRM)
3 cups granulated sugar
2 LG eggs plus the white of a third
4 ½ cups all purpose flour
2 tsp baking soda
1 tsp salt
12 oz white chocolate chips
1 cup finely chopped nuts – See “nut notes” below


Cute little dough balls.

This is a variation of the classic chocolate chip cookie recipe featured in my last post. You’ll notice that the brown sugar is ousted in this one.


No brown sugar for these.

The lack of molasses from brown sugar makes the extra egg white essential – even with big eggs. If you don’t have LG or XL eggs then add two whites.


Pretty white chips meet nice stiff dough.

The Directions – are the same as the ones for the regular chocolate chip cookies (see March 6th), except that these take a little longer to bake. A full 15 minutes. Method is still important if you want to avoid white chocolate pancakes. For complete directions on how to make perfect Ku-Ki-Do click here.

Nut Notes:

  • In December, Ric and I came back from Hawaii with macadamia nuts, which are supposed to be the thing for white chocolate chip cookies. After trying them, I’m not convinced.
  • Last night, after a cabinet cleaning expedition I decided to try a different angle with the remnant of salted cashews from one of those Costco sized plastic jars. BINGO! I think I’ve hit on my nut of choice. The salty nuts were great with the extra sweetness of white chocolate and cashews are just a delicious nut. What could be better?


A perfect combination!


Chopped cashews – Some not so “finely”.

Thanks to my “big kiddo Tuesday-night crowd” for providing the excuse for the batch that left me breakfast!


This is what the Tuesday Nighters looked like last year – Guess I need to take a new picture!