Hershey’s Chocolate Cranberry Muffins


If you’re looking for a good use for those candies that go on sale November 1st, here’s one: Hershey Chocolate Cranberry Muffins…

2cups of Semolina Flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 1/3 cup dark brown sugar
1 egg
1 cup milk
1/4 cup olive oil
10 Milk Chocolate or caramel Hershey pieces, chopped
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 tablespoon of vanilla extract

Cooking tools:
1 dry bowl
1 wet bowl
1 12 slot muffin pan

Preheat oven to 350 degrees

In your ‘dry’ bowl combine flour, baking soda, brown sugar, and salt, & spices. Mix together and set aside.

In your ‘wet’ bowl add olive oil, your one egg, milk, and vanilla extract. When all the liquids are combined pour your wet bowl into your dry bowl and mix until fully combined.

Next, take your cranberries and your chopped chocolate and add it into your batter bowl. Use a spoon or a spatula and carefully mix your cranberries and your chocolate in so the batter stays at a droppable consistency.


You can use an ice cream scoop or a large spoon to drop equal amounts of batter into 8 lined muffin tins:


Bake on high for 25-30 minutes (until brown along the edges) at 350 degrees.

Makes 8 muffins



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