I've been making these muffins since April 2014 and this simple recipe is a crowd-pleaser! You can change up the flavour by adding in the grated rind of one orange (like I did last Thursday) or a sprinkling of ground ginger or cinnamon! I may try the cinnamon next!
Prep time: 10 minutes, plus cooling
Cooking time: 12 - 15 minutes
200g Self-raising flour
1 tsp Baking powder
110g Caster sugar (I use 90g of Soft light brown sugar)
100g Dried cranberries, roughly chopped
100ml Natural yoghurt (you can use a fruit-flavoured one also)
2 medium eggs
4 tbspn (60mls) Vegetable oil
Icing sugar, for dusting (optional)
1. Preheat the oven to 190oC/170oC Fan/ 375oF/ Gas Mark 5. Line 2 x
12-section muffin trays with 15 paper muffin cases.
2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar
and cranberries. In a separate bowl, beat together the yoghurt, eggs
and vegetable oil with a fork until well-combined.
3. Tip the yoghurt mixture into the flour. Using a dessertspoon, gently fold
the ingredients together until just mixed. (Don't over-blend the
ingredients or the muffins won't be as light).
4. Spoon the mixture into the paper cases; it should be level with ~
half-way up the case. Bake in the preheated oven for 12-15 minutes, or
until risen and just firm to the touch. Leave the muffins in the tin for 2
minutes, then transfer them in their cases to a wire rack to cool. Serve
warm or cool, dusted with icing sugar.
Let me know how you get on with this recipe! Enjoy!
Hi, I'm Lola!
A self-confessed hair addict! On here, I share my hair journey and my inspiration.
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