Homemade Cranberry and Orange Yogurt Muffins

• Produce

  • 1 1/4 cup Cranberries, fresh or frozen
  • 1 Orange, rind of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Flour, good quality white
  • 1/2 cup Sugar
  • 1 Sugar pearls

• Oils & Vinegars

  • 1/2 cup Olive oil or sunflower oil, light

• Dairy

  • 2 tbsp Buttermilk

• Other

  • 1 cup (200ml greek yogurt or labne

Found on christinascucina.com

Description

Ingredients

• 2 cups (275g) good quality white flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ cup (100g) sugar
• 2 eggs
• ½ cup (100ml) light olive oil or sunflower oil
• 1 cup (200ml) greek yogurt or labne
• 2 tbsp buttermilk
• 1¼ cup (320g) fresh or frozen cranberries (Ive also used 1 cup of dried cranberries)
• grated rind of one orange (preferably organic)
• sugar pearls, or demerara sugar for topping

Directions

• Sift first 3 ingredients into a large bowl, then stir in sugar.
• Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom of the pan) with the grated orange peel in a small bowl, and set aside.
• In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
• Add the cranberries and orange peel, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
• Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
• Bake for 15 to 20 minutes or until muffins and golden brown (or 50 to 55 mins if making one loaf) and a skewer comes out clean when inserted in the center.
• Try to let them cool slightly before digging in, with a hot cuppa tea!