For many, the January detox appears to be in full swing. Supermarkets are littered with promotions on their healthy living ranges, and noticeably fewer muffins are being purchased with morning lattes.
From past experience, as soon as something becomes forbidden fruit, you tend to want it more, turning the January detox into more of a January binge. I’m far from immune to this affliction, but in a bid not to fall off the wagon at the first whiff of a freshly baked cake, I decided to look at healthier alternatives to my afternoon snack, rather than cutting them out altogether.
Just before Christmas, the lovely folks from Rachel’s Organic sent me a range of their yogurts to try. An existing Rachel’s convert, I was eager to find alternative ways to include their delicious yogurts in some of my recipes. And so cranberry and yogurt muffins were born. The yogurt creates a lighter textured muffin, with a slightly flatter top. Packed with fruit, and no butter, here’s how to make 12 of these delicious muffins:
Cranberry and yogurt muffins
- 300g self-raising flour
- 1 teaspoon bicarbonate of soda
- 150g caster sugar
- 4 tablespoons of sunflower oil
- 150ml Rachel’s organic low fat natural yogurt
- 2 eggs, lightly beaten
- 170g dried cranberries
- 1 tablespoon of honey
- Preheat the oven to 190°C. Line a 12-cup muffin tin with muffin cases. Mix the flour, bicarbonate of soda and sugar in a large bowl.
- In a separate bowl, mix the sunflower oil, yogurt and eggs. Mix well, and add to the dry ingredients, along with the cranberries and honey. Mix briefly until just confined.
- Spoon the batter into the muffin tin, dividing it equally. Bake in the oven for 18-20 minutes, or until risen and golden. Cool in the tin for 10 minutes, before turning out onto a wire rack.
Enjoy these muffins warm or cold, with a steaming hot cup of tea.0 likes