Recipe of the week | Cranberry!

Cranberry Muffins

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!

Makes 15
Prep time: 10 minutes, plus cooling
Cooking time: 12 - 15 minutes

Ingredients:
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)

Method:
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!