Firstly, I apologize for this post being published at a later time- I baked the muffins TODAY rather than the day before.
I chose cranberries as the main fruit of this cake just because you don't really find so many sweet recipes that include cranberries. Besides it's Spring, you see cranberries ripen and grow on bushes! In order to make these fruity muffins, you'll need:
100g of self-raising flour
1/2tsp of baking powder.
55g of caster sugar
100g of dried cranberries, roughly chopped
100ml of natural yoghurt
2 tbsp of vegetable oil
Icing sugar (for dusting).
2x12-section mini tins
Mini paper cases
Begin by pre-heating the oven to 190c/375F/Gas Mark 5. Line your muffin trays with 12 mini paper cases.
Sift both the flour and baking powder into a mixing bowl. Strir
Separately, beat together the yoghurt,egg and vegetable oil in a mixing bowl with a fork until evenly
Add in the yoghurt mix into the flour. With a dessertspoon, fold the ingredients until only just mixed. (Don't over-mix the ingredients otherwise the muffins won't be as light as they
Spoon the mixture into the paper cases; it should be level with the top of tin. Pop into your
preheated oven for around 12-15 minutes checking on them every several or so minutes or until risen and firm to touch. Leave the muffins in the tin for a further two minutes before transferring them in their cases to a cooling rack to cool.
Serve either warm or cold,dusted with icing/confectioner's sugar on a warm Spring afternoon or a tea party on a bright day.
I hope you enjoy my take on cranberry muffins. I just want to say this was my first ever take on making these specific muffins. Therefore, I really appreciate if you let me know what you thought in the comments below-it would really help me out!
Happy 2nd day of April!