I still have lots of shopping and wrapping to do. Plus lots of parties to organize and attend.... I'm totally exhausted!
These super-light-and-easy muffins are great breakfast to serve during this busy plus feasting season. They are low in their fat and sugar contents and yet delicious and great for party hangovers. LOL.
Here's the recipe from Australian Good Food Magazine, Dec 2011 / Jan 2012 issue.
(with my modification in blue)
Preheat oven to 190°C or 170°C fan forced.
Mix 2 cup self-raising flour, 1 tsp cinnamon, 1/2 cup dried cranberries and 1/2 cup brown sugar in a bowl.
Stir in 1 egg, 1/4 cup olive oil, 2 cup natural yogurt and 200g frozen cranberries.
Spoon into a greased 12 hole, 1/3 cup capacity muffin pan. Bake for 20 to 25 min until firm and golden. Serve warm.
Using half amount of the recipe, I made 7 standard-size muffins. I realised that the muffins are wet inside when they were baked for 25 min and so I extended my baking time to a total of 30 to 35 min. (25 min at 170°C fan forced and 5 to 10 min extra at 160°C fan forced). When the muffins were cooled completely, I drizzled 1 tsp of my lemon icing on each muffin and decorate each muffin with a small pinch of Christmas sprinkles.
My lemon icing (approximately for 7 muffins):
1 tbsp icing sugar
2 tsp lemon juice
Mix both until they form a smooth paste.
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