CRANBERRY, CHOCOLATE, ALMOND AND LEMON MUFFINS
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⅔ cup (5o z/142 g) sugar
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1 large egg
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¼ cup (2o z/57 g) plain yogurt
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½ cup (4 fl oz/115 ml) flavorless oil (canola, sunflower, etc.)
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⅓ cup (2 ½ fl oz/71 ml) milk
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1 teaspoon vanilla extract
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1 tablespoon lemon zest
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1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup dried cranberries
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80 g dark chocolate, chopped
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½ cup almonds, crushed
Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.
In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.
In another bowl, blend together flour, baking powder, cranberries, chocolate, almonds and salt.
Mix the wet and dry ingredients until just combined. A few lumps are ok.
Spoon batter into the muffin cups until almost full.
Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.
Let cool in the tin for 10 minutes before removing.
Enjoy these muffins warm with a well-deserved cup of tea!
You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.
Recipe and photo: Natacha Visagie
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