Cranberry, Pistachio & Lime Muffins

MAKES 10 MUFFINS AT 120 GRAMS EACH

Ingredients

• 1kg sweet white base batter

• 120g Barker’s Professional Lime Fruit Curd

• 72g pistachios (roughly chopped)

• 60g dried cranberries (roughly chopped)

Method

1. Using a sweet white base muffin batter, add the Barker’s Professional Lime Fruit Curd, pistachios and dried cranberries.

2. Combine on slow speed to mix the ingredients through the batter.

3. Deposit 120g into paper cup lined muffin tins.

4. Bake at 180°C for approximately 20 to 25 minutes.

5. Ice when cool.

This Recipe Uses