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

DIRECTIONS

  1. Preheat oven to 200C (180C for fan assisted).
  2. Line a muffin tin with 12 liners.
  3. Sift flour, sugar, baking powder and salt into a large bowl.Stir in the ground almonds.
  4. Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
  5. 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.
  6. Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
  7. Bake for 20-25 minutes until the tops spring back gently when pressed.
  8. Cool on a wire rack.