Fair Trade Chocolate & Cranberry Muffins

makes 24 muffins

Ingredients

• 3 cups self rising flour
• 2 teaspoons ground nutmeg
• 1/2 cup (1 stick) room temperature butter
• 1 cup Organic Mascobado Cane Sugar
• 3 eggs (room temperature)
• 1/2 cup 1% milk (You can use whatever you have on hand)
• 1/2 cup fresh cranberries
• 1/2 cup Guittard Fair Trade Certified Akoma Extra Semisweet Chocolate Chips

Directions

1. Preheat the oven to 325°F.
2. In a small bowl, combine self rising flour and ground nutmeg. Whisk to combine and aerate. Set aside.
3. Combine butter and Mascobado cane sugar in a large mixing bowl and cream on high until well combined.
4. Add eggs, one at a time, mixing after each addition, until completely incorporated.
5. Add milk and mix on low.
6. Add flour-nutmeg mixture to the wet ingredients and mix by hand until just combined. Do not overmix.
7. Add cranberries and chocolate chips, folding through until just combined.
8. Line a muffin tin with paper liners. Lightly spray the liners and the pan with cooking spray (this allows the liners to peel away easily from the muffins).
9. Fill each cup 3/4 of the way full. Bake for 25-30 minutes until golden brown. When poked with a toothpick, the centermost muffins should come away clean.
10. Allow to cool for 10-15 minutes. Store at room temperature in an airtight container for up to 4 days.