These are best eaten the day they are made so, if I am making them for breakfast, I like to measure all the dry ingredients, prepare the cranberries and get the yogurt and egg in a jug in the fridge the night before so it is all ready to be mixed and baked when I get up.
Makes 12 Cupcake Sized Muffins
75g Dried Cranberries (sweetened)
Zest and Juice of 2 Clementines
50g Light Muscovado Sugar
100g Caster Sugar
200g Self-Raising Flour
1 teaspoon Bicarbonate of Soda
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
100ml Natural Yogurt
1 Large Egg
150g Butter, melted
For the crunchy topping
25g Light Muscovado Sugar
25g Plain Flour
25g Soft Butter
- Preheat the oven to 175C (fan).
- Tip the cranberries into a small pan with the juice of two clementines (having removed the zest from them before cutting in half and squeezing).
- Put them on a gentle heat until just boiling then turn the heat off and leave them for 15-20 minutes.
- Measure both the sugars, the self-raising flour, bicarb, cinnamon, ginger and the fine zest of the clementines into a mixing bowl and stir thoroughly to combine.
- In a measuring jug, mix the natural yogurt with the egg.
- Make the mixture for the crumbly topping by simply mixing together the sugar, plain flour and soft butter until you have a clumpy crumble.
- Line your bun tin with cupcake or muffin cases.
- Take your mixing bowl of dry ingredients and pour in the yogurt mixture, the now cooled and plumped cranberries and the melted butter, then mix quickly but thoroughly with a fork or spatula until it is all combined.
- Spoon the mixture into the cases (you will notice that it is getting a bit bubbly and puffy) then sprinkle some of the crumble mixture on each one.
- Bake in the preheated oven for 15 minutes until they are risen and golden brown (if you are unsure you can insert a skewer into one of them to check it comes out clean).
