Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to center position and heat oven to 190°C. Put cranberries in a little bowl and cover with boiling water; keep to one side. Line 16 muffin cups using paper liners or grease using butter. Beat together 1 1/2 cups flour, baking powder, bicarbonate of soda, and salt; keep to one side in a little bowl. Beat together melted butter and sugar in a big bowl. Beat in vanilla and eggs. Add yogurt and beat till there are no lumps left. Fold dry ingredients into wet ingredients with a spatula. Tip off the liquid cranberries. Mix cranberries, blueberries, and leftover 1 1/2 tablespoons flour in a little bowl. Toss to coat berries. Lightly fold berries in batter. Fill every muffin tin 2/3 full using batter. Bake till amber plus a cake tester inserted in the middle of a muffin comes out clean, around 18 minutes. Let muffins cool 3 minutes next move to a rack to finish cooling.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
12.5 g per serving
25 % of the 50 g daily maximum · 50 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 3.1 g |
| Carbohydrate | 24.8 g |
| of which sugars | 15.5 g |
| of which free sugars | 12.5 g |
| Fat | 6.9 g |
| of which saturates | 4 g |
| Fibre | 0.7 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
