Cranberry Muffins Recipe

Cranberry Muffins Recipe

40g cranberries, chopped

25g dried dates chopped

2 tablespoons milk

110ml plain yogurt

150g butter (good quality)

150g sugar

½ teaspoon vanilla essence

1 tablespoon rum (optional)

2 small eggs

30g wholemeal flour

Ingredients to be sifted together:

220g self-raising flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

Method:

Combine cranberries, dates and milk in a bowl and set aside for 15 minutes.  Line the base of muffin tins with paper cup cases.  Cream butter, sugar and essence until light and fluffy.  Add eggs one at a time beating well in between each addition.  Fold in sifted combined dry ingredients.  Add cranberry, dates and milk mixture and stir in yogurt and rum to mix.  Spoon batter into prepared cases up to three-quarters full.  Bake in preheated oven for 20-25 minutes or until muffins are well risen and done.  Cool muffins for 10 minutes on wire racks.