Ingredients
The following ingredients have 6 Servings
- 3 cups/ 375g all-purpose flour
- 4 tsps baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon fresh orange zest
- 1 cup/ 200gr demerara or granulated sugar
- 2 eggs (room temperature)
- 1 cup/ 240ml low-fat greek yogurt (or milk/buttermilk/soy milk)
- 1/2 cup/ 120ml light olive oil
- 1 teaspoon vanilla extract
- 1 cup 200g fresh or frozen blueberries
- 1/2 cup 50gr dried chopped cranberries
- Sugar granella or coarse sugar for sprinkling (optional)
Instruction
- Preheated oven to. Line a muffin tray with lining paper or spray with oil.
- In a large bowl, mix all dry ingredients until combined, about 20 seconds.
- In another bowl whisk the eggs well, until light and fluffy. Mix in yogurt, oil, and vanilla. The mixture will be pale and yellow.
- Fold wet ingredients into dry ingredients and mix everything together gently with a spatula. Mix just until all ingredients are combined and avoid to over mix the batter.
- Add in blueberries and cranberries and mix just until combined.
- Pour batter into prepared muffin tins, filling almost all the way to the top. Sprinkle the top with sugar, if you like.
- Bake at 425F/200C for 5 minutes. Reduce oven temperature to 375F/180C and continue to bake for 20-25 minutes or until lightly golden on top and centers appear set.
- Allow to cool for 10 minutes, then remove from the pan and serve.
- Store in an airtight container for up to 2 days.
