Almond and Cranberry Muffins
Easy, delicious Almond and Cranberry Muffins that can be made with Renshaw Macaroona or Renmac.
Uploaded by Renshaw Baking
- 500 g Plain Crème Cake
- 150 g Renshaw Renmac or Macaroona
- 150 g Chopped Cranberries
- Chopped dried Cranberries and Roasted Flaked Almonds for decoration
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Make up the Crème Cake as per manufacturers instructions, and blend in the Renshaw Macaroona or Renmac and Cranberries at the final stage.
Deposit the batter into muffin cases, sprinkle additional cranberries and flaked almonds on top of batter.
Bake at 180ºC and allow to cool.
OPTIONAL: Blend icing sugar and fondant and thinly coat the top of the muffins for an extra sweet, decorative layer.