These muffins are extremely easy to make and you do not need any measuring cups/spoons. As such, this is a perfect recipe for those of us who wish to bake with kids.
Having said this, though... after several baking sessions with Princess Chickadee, I have come to realise that much depends on the child. When the child is a willing learner and listens to instructions, even adult recipes are manageable by the child, under supervision.
It is for this reason that although I have been toying with the idea of coming up a separate list of child-friendly recipes, I have decided against this because from my own experience, Princess Chickadee is well able to handle adult recipes, despite the fact that she is not even 4 years of age.
These muffins rise well, as you can see from the photograph above. The preparation time is short and the process is easy.
I baked the muffins in the morning on Sunday, 3 February 2013. I brought one of the muffins to work on 4 February 2013 and I ate it in the evening. The muffin remained moist and yummy.
INGREDIENTS
1 carton flavoured yoghurt - I used Marigold flavoured yoghurt (140g pot)
1 carton oil - I used a mixture of sunflower and canola oil
3 cartons self raising flour (sifted)
1 carton castor sugar
3 eggs (beaten)
1 carton dried cranberries
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Line the muffin pan with paper cases. Set aside.
3. Empty the yoghurt into a mixing bowl.
4. Using the same yoghurt pot to measure the remaining ingredients, add the oil, flour and sugar to the mixing bowl and mix until the flour disappears.
5. Add the eggs and mix well.
6. Stir in the cranberries.
7. Pour into the prepared pan and bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
8. Let the muffins cool on a wire rack before storing.
