Last night I finally came up with a way to use the 1/3 cup of dried cranberries that had been sitting in my pantry and on my conscience for the last couple of weeks. They weren”t going to go bad anytime soon, but there really isn”t much I can do with that odd amount of berries and I don”t fancy eating them just like that.

Rather than let them go to waste, I decided to be adventurous and combine the tiny cranberries, along with generous chunks of dark chocolate in a muffin batter. In the spirit of experimentation, I even substituted sour cream with low fat natural yoghurt.

The muffins were surprisingly delicious. The dark chocolate was wonderfully gooey fresh out of the oven and offset the tartness of the cranberries perfectly. This new combination is a definite keeper!

Available for Purchase: Cranberry Chocolate Chunk Muffin @ a Price of S$22 per order of 12.

These are my favourite blueberry muffins. This recipe uses sour cream, which makes the muffins very moist and fluffy.

I love the pretty patterns created by the blueberry juice as it bubbles and trickles down the sides of the muffins.

Available for Purchase: Blueberry Muffins @ a Price of S$22 - S$25 per order of 12.