Cranberry Yogurt Muffins

Overview

Although high temperatures will invalidate the probiotics in the yogurt, the unique flavor of the yogurt makes this muffin moist and delicate. Dried cranberries and candied cranberries make this muffin even better in appearance and taste!

Tags

• baking
• children
• afternoon tea
• baking powder
• baking soda powder
• candied cranberries
• dried cranberries
• egg
• homemade plain yogurt
• low gluten flour
• salad oil
• soft white sugar
• milk

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Put the whole eggs and sugar into the basin together

   

3. 3 Beat with a hand mixer until most of the sugar melts

   

4. 4 Add salad oil, you can also use corn oil

   

5. 5 Beat evenly

   

6. 6 Add milk and plain yogurt and mix well

   

7. 7 Sift in low-gluten flour, baking powder, and baking soda

   

8. 8 Stir in irregular directions to form a uniform batter

   

9. 9 Add dried cranberries

   

10. 10 Use a rubber spatula to gently stir evenly

    

11. 11 Use a spoon to scoop the batter into the paper mold 50% full, then add candied cranberries into each batter

    

12. 12 Spoon the remaining batter evenly into the paper mold, about 7 to 8 minutes full

    

13. 13 Place in the middle rack of the preheated oven, heat to 180 degrees, lower heat to 170 degrees, and bake for 25-30 minutes

    

14. 14 When the time is up, take it out of the oven immediately, let it cool on a rack and then seal it in a bag. It will taste better after being refrigerated

    

15. 15 Very beautiful

    

16. 16 Let’s share together

    

17. 17 Dried cranberries and candied cranberries give yogurt muffins a unique flavor