Lemon and Cranberry Muffins

These muffins are light and summery, even if the weather here in the UK isn’t. It’s currently 8ºC (about 48ºF) and hailing.

Since I started this blog I have got a lot more adventurous with my recipes and have gained the confidence to do more than just replace a couple of ingredients. I’ve started to think more about the recipe itself and what I want to do with it.

I’m also trying to be a little healthier with my ingredients, while bearing in mind it’s still cake. These muffins get a lot of their sweetness from the natural sugars in the dried cranberries and natural yogurt, and mild olive oil is considered a healthier fat than butter or margarine. And while you probably can’t claim one of your five a day, the cranberries and lemon in them must help!

Muffins cooling

I made them, photographed them as they were cooling, put some aside to eat and put the rest in the freezer. This sort of cake is great for freezing and you can just take one or two out as you want them. They take very little time to defrost and are perfect to keep on hand if you need something for the kids’ lunchboxes or have a friend popping over for coffee.

I meant to photograph some on a plate, looking pretty. Unfortunately I’d eaten them before I remembered that… So I got some more out of the freezer for coffee with my friend Jo. But had already had a mouthful before I remembered again. So here’s a picture of part of a muffin looking somewhat pretty on a plate!

Part of a lemon and cranberry muffin…

Recipe

Ingredients

225g SR flour

125g golden caster sugar

½ teaspoon bicarbonate of soda

1 egg

250g natural yogurt

70g mild olive oil

Zest and juice of one large lemon

100g dried cranberries

Method

Set the oven to 190ºC. Line a 12 cup muffin tin with paper cases.

Combine the flour, sugar and bicarbonate of soda in a large bowl.

Mix together the egg, yogurt, oil, lemon juice and zest.

Stir the yogurt mixture into the dry ingredients and add the dried cranberries. Do not overmix.

Divide the mixture between the muffin cases.

Bake for 20-25 minutes until golden brown and a skewer inserted into the middle of a muffin comes out clean.

Allow to cool for a few minutes in the tin before placing on a wire rack to cool properly.

Lemon and Cranberry Muffins

Categories: Baking, Cakes, Muffins, Recipes

Tags: baking, cake, dried cranberries, dried fruit, fruit, lemon, muffins, olive oil, recipe, yogurt