Cranberry Muffins


Still got some leftover cranberries from Christmas time? I made my own cranberry sauce for Christmas Day (which was super easy surprisingly) and still had some that I’d frozen and wanted to use. So when my son asked me to make Googleberry muffins I thought “aha cranberries”. If anyone apart from Noddy knows what a Googleberry is please let me know! 

Cranberries are a very tart fruit so you will be hard pressed to reduce the amount of sugar in this recipe. If you are using dried or prepared cranberries they will have sugar in them so you can omit or drastically reduce the sugar. If you’d like to know about the preparation and health benefits of cranberries check out this post here.

Flour x 440gm
Sugar x 220gm
Egg x 1
Rapeseed oil x 4tbsp
Baking powder x 1 tbsp
Greek yoghurt x 220gm
Fresh cranberries x 200gm

Mix the dried ingredients together. Add the yogurt and lightly whisked egg combining to form a paste. Fold the cranberries through and place in muffin cases. Cook at 180C for 25 mins.

Have you got a recipe for leftover cranberries? Did you know that all cranberries you buy contain sugar? Have a look at this post to find out more about cranberries!

Need conversion charts for ingredients?

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

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