Cranberry muffins with natural yoghurt and treacle
We dont buy many (if any) baked goods in our house. If you bake them yourself, at least you can guarantee the quality of the ingredients you use and be aware of how much sugar has gone into something and therefore when to stop eating (after 1!) Its also a great way to pass a morning with my little one as she recites ‘eggs come from chickens’,’flour comes from the farmer’ and so on while making a big mess and having lots of fun
This Gluten free flour muffin works really well, they rise, the result is nice and soft not like some of my former bullet experiments and they are lovely and moist and dark from the treacle.
70gr unrefined dark brown sugar
4oz unsalted butter
1 egg beaten
350ml Natural Yoghurt
4oz gluten free white flour mix
1/2 tsp bread soda
1/4 tsp salt
4oz dried cranberries (or raisins)
3 tbsp treacle or 2 tbsp molasses
3 tbsp mixed milled seeds
Preheat oven to 200C (180 fan)
Beat butter and sugar together until light and fluffy
Add egg, yoghurt and treacle and beat until incorporated
In separate bowl mix flour, salt, soda, cranberries and milled seeds
Pour batter into the dry ingredients and mix gently until incorporated.
Try not overmix as it will be quite thick but you dont want to work it very much
Pour into muffin or bun cases.
Makes about 20 bun case size or 12 muffin size
Bake for 15-20 minutes until they spring back under the touch