Breakfast on the go? Enjoy these Cranberry & Dark Chocolate Muffins. They’re great with tea or coffee too
125 gram of melted margarine
1 cup of fine brown sugar (blend sugar in a food processor to refine)
3 cups flour
2 teaspoons of baking powder
½ teaspoon salt
1 cup of plain yogurt
1 cup of milk
1 teaspoon vanilla essence
1 cup of fresh cranberries / defrosted and drained if frozen.
100 grams of good quality dark chocolate, chopped
In a mixing bowl whisk the margarine with sugar until creamy. Add the vanilla essence.
Add eggs one for one until incorporated
In another mixing bowl, add all your dry ingredients except the cranberries and chocolate.
Add the margarine and sugar mixture to the dry ingredients and add the yogurt little by little while mixing together with the milk – just until incorporated.
Add your cranberries and chocolate shards by folding it into the batter.
Fill muffin holders ¾ with batter, and bake for 20 minutes or until brown.
Test with a pen – if it’s clear – it’s done!!
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.