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You are here: Recipes > Almond and Cranberry Muffins

Almond and Cranberry Muffins

Easy, delicious Almond and Cranberry Muffins that can be made with Renshaw Macaroona or Renmac.

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Baking ingredients

  • 500 g Plain Crème Cake
  • 150 g Renshaw Renmac or Macaroona
  • 150 g Chopped Cranberries

Decorating ingredients

  • Chopped dried Cranberries and Roasted Flaked Almonds for decoration

Instructions

Step 1

Make up the Crème Cake as per manufacturers instructions, and blend in the Renshaw Macaroona or Renmac and Cranberries at the final stage.

Step 2

Deposit the batter into muffin cases, sprinkle additional cranberries and flaked almonds on top of batter.

Step 3

Bake at 180ºC and allow to cool.

Step 4

OPTIONAL: Blend icing sugar and fondant and thinly coat the top of the muffins for an extra sweet, decorative layer.