Trapped at home on rainy miserable Saturday with a shitty cold I wanted something sweet but couldn’t face going out and having change out of my oodie (if don’t have one yet, get one they are fantastic in cold weather (I’m not advertising, but if any oodie makers would like to send me one I wouldn’t say no).
Anyway, after raiding the cupboards this is what I came up with and they were delicious. I used Greek yoghurt because I has some that needed to be used up but could also use milk instead. If you’re lactose intolerant you could swap the dairy for the same volume of stewed apple or mashed banana. I’d also recommend toasting the hazelnuts in a dry pan first. Its not mission critical if you’re pushed for time (or just can’t be arsed) but it does make them even tastier.
Makes 12
Ingredients
200 Grams Self raising flour (or 200 Grams of plain flour qnd 2 teaspoons of bsking powder if you don’t have self raising flour)
100 Grams Sugar
2 Eggs
200 Grams Yoghurt
50 Grams Hazelnuts
50 Grams Dried cranberries
100mil Oil or Melted butter
Method
- Preheat the oven to 200 degrees Celsius and line a muffin tin with muffin cases
- Add all the dry ingredients to a large bowl
- Mix all the wet ingredients together and mix well until fully combined
- Stir the wet ingredients into the dry ingredients and mix well making sure that the fruit and nuts are evenly distributed throughout the batter
- If you have one of those fancy ice cream scoops you can use it to evenly distribute the batter into the muffin cases. I dont have one. So I just used 2 dessert spoons to scoop and then scrape the batter in the cases.
- Bske for 20-25 minutes and allow to cool.
Seaneen's Sunnyside Kitchen 